{"id":125126,"date":"2025-04-04T13:20:03","date_gmt":"2025-04-04T02:50:03","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=125126"},"modified":"2025-04-04T13:20:04","modified_gmt":"2025-04-04T02:50:04","slug":"creamy-rice-pudding-with-roasted-persimmons-and-pistachios","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/creamy-rice-pudding-with-roasted-persimmons-and-pistachios\/","title":{"rendered":"Creamy rice pudding with roasted persimmons and pistachios"},"content":{"rendered":"\n

Ingredients: (Serves 4)
<\/strong>4 persimmons, trimmed and halved horizontally
2 cinnamon quills
2 star anise
\u00bc cup honey
juice of 1 lemon
150g arborio rice
700ml full-cream milk
300ml thin cream
\u00bc cup caster sugar
1 teaspoon vanilla bean extract
\u00bc cup pistachios, roughly chopped<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Preheat oven to 200\u00b0C (fan-forced). Toss persimmons, cinnamon quill, star anise, honey and lemon juice together in a large bowl. Transfer to a lined roasting dish and cover with foil. Roast for 45-60 minutes or until tender. Remove the foil halfway through cooking and add a little water if persimmons look dry.<\/li>\n\n\n\n
  2. Meanwhile, combine rice, milk, cream, sugar and vanilla in a medium saucepan. Bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until rice is tender. Remove from heat and allow to cool to room temperature.<\/li>\n\n\n\n
  3. Divide rice pudding between serving bowls. Top with persimmons, then finish with a drizzle of roasting juices and scattering of pistachios.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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