Persimmons are so divine, and a beautiful, Autumnal colour. We don’t use them much, preferring to eat them just as they are. But I have one recipe for you – look at that colour!
There is nothing like a rice pudding when the weather cools after the long Summer days of intense heat and nights spent under the air conditioning to keep cool enough to sleep.
I judge my acceptance of Autumn (it takes a while) by the first rice pudding that is cooked. And today it is a cold rice pudding that is based loosely on a recipe by Ottolenghi. His desserts almost always include eggs, and we don’t cook with eggs. Therefore I made my favourite Greek Rice Pudding and added his lime syrup. It is a really delightful addition – the syrup contrasts beautifully with the sweet rice pudding . For fruit today, I used persimmon and passion fruit. If you have no such restrictions, you can always check out his original recipe in his book or Guardian column, but I love the simplicity of this version.
Browse all of our Desserts (not many, we don’t have a sweet tooth), and our Rice dishes, sweet and savoury. This recipe was inspired by one of Ottolenghi’s dishes from Plenty More but is quite different. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.