Persimmon and walnut rice pudding

Persimmons are my most favoured fruit. Though their season is short, they always arrive at the best time of the year and I love that their colour is a reflection of the season’s leaves. Recently, I paired them with maple syrup, cardamom and freshly cracked walnuts to be layered atop this rice pudding – my go-to sweet dish for the colder days (or any day, really). We love a good bowl for breakfast. It's slow, simple and warming.

Credit: Lean Timms

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 500 ml (2 cups) milk
• 125 ml (½ cup) thickened cream
• 120 g short-grain rice
• 15 g butter
• 2 firm but ripe Fuyu persimmons, sliced
• 80 ml (⅓ cup) maple syrup
• ¼ tsp ground cardamom
• ¼ cup walnut pieces
• 2 tbsp sweetened condensed milk

Instructions

Combine the milk, cream and rice in a saucepan. Bring to the boil, then reduce heat to low and cook, uncovered, stirring often, for 20 minutes or until the rice is cooked and the liquid is a smooth creamy consistency. You may need to add a little warm water to the mixture towards the end if the liquid has evaporated too much.

Meanwhile, melt the butter in a saucepan over medium-high heat. Add the persimmons and cook for 3 minutes each side or until slightly golden. I like to start this towards the last 10 minutes of cooking the rice. Transfer to a dish and reserve the pan.

Place 60 ml (¼ cup) maple syrup, the ground cardamom and walnuts in the reserved pan and stir to combine. Let it bubble away for 1–2 minutes, then return the persimmons to the pan, coating them in the syrup.

Once the rice is cooked, stir in the condensed milk and the remaining 1 tablespoon of maple syrup. Divide the rice mixture among 2 bowls, topping with the persimmon slices, walnuts and a good drizzle of the spiced syrup. Enjoy warm. 

Recipe from lean + meadow by Lean Timms, with photography by Lean Timms.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.