Persimmon Rice Pudding

10 to 12 servings

• 4 cups cooked rice
• 1 1/4 cups sugar 1/3 cup
• all purpose flour
• 1 teaspoons vanilla extract
• 1/4 cup raisins
• 2 cups persimmon pulp
• 1 1/4 cups milk
• 1 egg beaten
• 3/4 cup chopped nuts

1. Combine rice and pulp; set aside.
2. Combine sugar, milk, flour, egg and vanilla.
3. Add rice mixture and mix well.
4. Stir in nuts and raisins.
5. Pour into a greased 3 quart baking dish.
6. Bake uncovered at 350 for 45 minutes or until set.
7. Serve hot or cold.