Enjoy this incredibly tasty, no-fat, raw vegan

Persimmon Rice Pudding recipe that uses a unique ingredient to create a nutrient and calorie-dense meal!

A Sweet Seasonal Raw Vegan Treat

This persimmon rice pudding recipe is hands down one of my favorite seasonal creations. It’s super simple, really sweet, incredibly filling, and packed with nutrients. If you’ve never tried combining persimmons with fennel, you’re in for a legit surprise that’ll have you coming back for more all winter long.

Why This Persimmon Rice Pudding Recipe Works So Well

The magic of this persimmon rice pudding recipe is in the contrast of textures and flavors. You’ve got the velvety smooth sweetness of blended persimmons paired with the slightly crunchy, subtly licorice flavored fennel that adds this amazing rice pudding texture. It’s unexpected, it’s different, and it’s absolutely delicious.

Persimmons are a true seasonal treat. During late fall and winter, I eat persimmon meals 2 to 6 times a week. The tomato-shaped fuyu persimmon can be eaten hard or soft, but the acorn-shaped hachiya persimmon needs to be super squishy ripe, otherwise, they’re quite astringent. For this persimmon rice pudding recipe, I love using a mix of both varieties when they’re nice and ripe for maximum sweetness and that thick, pudding like consistency.

PS Be sure to watch my Crucial Persimmon Warning Video Here!

The Fennel Factor

Now here’s where this persimmon rice pudding recipe gets really interesting. Fennel is delicious, slightly licorice tasting, really nutritious, and super tender and easy to digest when it’s young and fresh. If it gets a little bit older, then it’s a little bit harder, so you want to get as young as possible.

The unique fiber in fennel supports the microbiome and increases biodiversity. One bulb of fennel is quite a bit, especially if you’re not used to it, but trust me on this one. The way it pulses into that rice like texture makes the whole dish so much more satisfying and filling than just a straight persimmon pudding.

How to Make This Persimmon Rice Pudding Recipe

The process couldn’t be simpler. You’re going to rough chop your persimmons and blend them up first to create that thick, pudding base. I don’t want it completely pureed, more like a nice pudding consistency.

Hot tip: if you’re not sure whether your persimmons are seedless, cut them in half horizontally and look in the middle to confirm. You definitely don’t want big seeds in there. Most persimmons go naturally seedless by themselves; it’s not GMO or anything manipulated, just nature doing its thing.

Once you’ve got your persimmon pudding base, finely chop the fennel, then pulse it in the blender to achieve a rice-like texture. The trick with the Vitamix is to set it to a low speed, around 4, and use the tamper to push it into the blade so it turns into fine bits, not a puree. I usually like to do one or two quick pulses and that’s it.

If you don’t have a Vitamix, you can make this whole persimmon rice pudding recipe in a food processor with an S blade. In that case, I’d actually add the fennel first and then add all of the persimmons.

Variations on This Persimmon Rice Pudding Recipe

This persimmon rice pudding recipe is amazing as is, but it’s also super versatile. You could add some cinnamon if you want, maybe some nutmeg for a little spice.

Want to switch it up? This concept works great with bananas too. Try a banana fennel rice pudding, or even a banana persimmon fennel rice pudding for a triple threat of deliciousness. All three variations are dang good and give you options depending on what’s in season or what you’re craving.

The Perfect Texture

What makes this persimmon rice pudding recipe so satisfying is the texture. It’s thick and spoony, not drinky like a smoothie. You eat this with a spoon, taking your time to enjoy each bite. The smooth persimmon pudding base mixed with those little bits of fennel that give it that rice pudding feel creates this really unique eating experience.

The thickness of the persimmons combined with the fennel texture makes it much better as a spoony pudding rather than trying to turn it into a smoothie. It’s more filling, more satisfying, and honestly just more enjoyable to eat.

Nutrient Density You Can Feel

This persimmon rice pudding recipe isn’t just delicious, it’s incredibly nutrient rich. Persimmons are loaded with vitamin A, vitamin C, and fiber. They support eye health, immune function, and digestive health. Fennel brings additional fiber, vitamin C, potassium, and those beneficial plant compounds that support digestion and reduce inflammation.

Together, you’re getting a mega dose of nutrients in a form that tastes like dessert but nourishes you like a proper meal. That’s the beauty of raw vegan eating done right.

When to Enjoy This Persimmon Rice Pudding Recipe

I love this persimmon rice pudding recipe as a lunch during the colder months when persimmons are at their peak. It’s sweet enough to satisfy any dessert craving, but filling enough to be a complete meal on its own.

You could also have it as a substantial snack, or even as a breakfast if you’re someone who prefers something sweeter in the morning. There’s no wrong time to enjoy this seasonal favorite.

The Recipe

Persimmon Rice Pudding

Ingredients:

5 RIPE Persimmons (1.5 lb / 700 g)

Fennel Bulb (.19 lb / 85 g)

Instructions:

Rough chop the persimmons, checking for seeds by cutting them in half sideways first. Add to blender and blend to a thick pudding consistency using the tamper, not completely pureed. Finely chop the fennel bulb. Add fennel to the blender and pulse 1 to 2 times on low speed (around setting 4) until it reaches a rice like texture. Pour into a bowl and enjoy with a spoon. Optional: add cinnamon or nutmeg to taste.(500 Calories)

The combination of persimmons and fennel might sound unusual at first, but trust me, it works. Give this persimmon rice pudding recipe a try this winter and let me know what you think. I’m betting you’ll be as stoked about it as I am.

 PS, as I mentioned in the video, I am really enjoying Raw Obsession Knives, now RYDA Knives, created by my friend Viktor Ingemarsson,

I am not an affiliate, but I really LOVE the knives. Honestly, they are the best knives I’ve ever had!

Learn more and check out RYDA Knives Here!

I hope you really enjoy the video and the recipe!