Creamy, peanut buttery comfort food.
High in both fiber and protein, peanut butter rice pudding is one of those easy desserts that can be made with just a few ingredients, no blender, and no difficult cooking techniques. It’s super easy to customize if you’re craving, say, chocolate chip peanut butter rice pudding.
Now why would anyone ever be craving that? 😉
Peanut Butter Rice Pudding
(serves 4-6)
- 1 cup uncooked brown or white rice (170g)
- 2 1/2 cups milk of choice (600g)
- 1/2 tsp salt
- 1/4 cup to 1/2 cup peanut butter (depending on desired richness)
- 2/3 cup water (160g)
- 2 tsp pure vanilla extract
- sweetener of choice (such as scant 1/3 cup sugar of choice or 1/4 tsp uncut stevia)
- optional variations: Stir in some chocolate chips or swirl in your favorite jelly or fresh berries
Combine rice, salt, and milk of choice in a saucepan, and bring to a boil. When it comes to a complete boil, lower to a simmer and cover. Simmer, covered, until rice is thick and fluffy. This will take around 10-40 minutes, depending on the type of rice you use. Then stir in the peanut butter and the 2/3 cup water and return to a boil. When it comes to a full boil, turn off the heat but leave covered until the water is absorbed and the rice gets thick and fluffy (about another 20 minutes). Stir, then add all remaining ingredients. Eat warm or cold. Add the chocolate chips immediately if you want them melted; or stir in after the pudding is cold if you’d prefer the chips stay intact.
Click for: Peanut Butter Rice Pudding Nutrition Facts
What do you think…
With whole grains and protein and fiber, rice pudding can totally count as breakfast food… Right??
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Do you prefer the brown rice version or the white rice version? Also, do the nutritional facts include the chocolate chips? Looks so yummy! I hope the leftovers last a while.
Could this be made with bulgur instead?
It looks delicious!
OMG, this will be terrific with brown mochi rice! I’ve made rice pudding with home made nutella before, but why didn’t I think of making it with PB?
Thanks for another great idea 🙂
Rice pudding totally counts as breakfast — it really does have all you need with fat, protein, and carbs.
hi katie, could you maybe do a post on the reasons why you gave up the vegan diet?
Where did you get the impression she gave up the vegan diet? I don’t recall any posts mentioning that.
I adore brown rice pudding and I’m sure it’s even more wonderful with peanut butter. And adding chocolate chips just brings it up another level! Fantastic. 🙂
This looks so good! sadly though I am not eating peanut butter at the moment. Do you think it would taste good with almond butter?
I’m sure you could substitute with any nut butter for allergy reasons.
I’m newly allergic to PB and found that soynut “Wow” butter is a very similar substance and flavor. I love all the other nut butters, too, but if I’m looking for something similar to PB, that’s it!
This is so delicious! I’ve been craving peanut butter cookies, then this popped into my email. So I gave it a try. And oh my goodness! So delicious, thank you Katie, your recipes are always wonderful.
This looks good, I’m going to try it on Saturday!!
A big deal for me, because the last time I tried a sweet rice recipe (the one on the back of the Silk coconut milk carton) it was AWFUL!!!
But I trust you, and I can’t wait to try this recipe! Though I may use almond butter. 🙂
Hi Katie,
I can’t remember the brands that you like to use for chocolate chips and Stevia? Also, are the chocolate chips that you use sugar-free? Thanks!
I remember her mentioning several times she uses NuNaturals brand of stevia. If you’re looking for a brand of vegan chocolate chips, the brands I use are Enjoy Life and the Whole Foods brand. They are not sugar-free though.
SimplyLite has a sugar-free chocolate bar. It’s sold at Trader Joe’s and it’s super delicious! You could cut it up to make chips.