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??
Link of the Day: Cookie Dough Baked Oatmeal
Hey, I eat Bob’s creamy brown rice farina for breakfast with a heaping blob of almond butter and, just like this treat, delicious AND crazy high in protein. That brown rice can really pack a punch.
Mmmm. I love rice pudding. I’ve never thought of adding PB to it though. I usually add jam.
Totally counts as breakfast food : )
Knowing me, I’d want to throw chia seeds in there too.
Oh my golly-gosh! Why did I have to go and have breakfast already. Well… I’m pretty sure rice is considered a lunch food… 🙂
I never would’ve thought to add PB to rice pudding, but I love your PB breakfast pudding and now this as well! I think I might’ve added just a bit more sweetener for myself (I used 1/3 c sugar), but could be the combo of milk and PB that I used had less sugar (and the PB was salted). The Blue Diamond almond-coconut milk got a little weird when I first boiled it, but then it absorbed just fine in about 20-25 min. with medium grain white rice and the water absorbed right away later on. So glad this made a big batch so I can enjoy it all weekend! Love the idea of adding chocolate chips, too! I may try cocoa powder in one serving to see how it works. 🙂
Do you think this could be done in a rice cooker? I’m kinda terrible at making rice on the stove top!
I made it in my rice cooker, and it worked fine. But the amount of time would depend on your specific cooker.
I made this and then immediately ate it for dinner, YUM. I used brown rice, almond milk, and almond butter. I might try mixing in your melted banana trick instead of the sugar and then I might feel better about eating this for breakfast:)
I love rice pudding – so creamy and satisfying !! I love the addition of peanut butter… which basically goes well with anything in my books! 😀 Pinned!
YUMMM. I love making porridges out of my leftover brown rice or quinoa, and I like making them with coconut milk the best (full fat!) It’s sometimes hard to get the right consistency though. I’ll definitely be trying this cooking technique. Looks so delicious, and beautiful photos!!
I made this today for my preworkout meal. I used brown 10 minute rice and made a couple adjustments. Delicious.
I used almond milk, then added about 1/2 tbsp of natural PB. Then another 1-2 tbsp of PB2. I had some canned pumpkin that I had in the refrigerator that I had used to make Katie’s delicious pumpkin bread in a bowl, so I used a few tbsp of that to substitute for the PB that I took out. (I eat healthy fats at every meal and therefore, I try not to overdo it, especially before a workout.) Then of course, I added cinnamon and pumpkin pie spice to my taste. Also, as I am not vegan, I added my vanilla whey protein powder, too. Vegans could of course add a soy or vegetable based protein.
Thank you Katie! I love all of your recipes. I enjoy tweaking, experimenting, and using some of your ideas and techniques to blend some of your recipes together. You’re a genius! :]