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
Sounds so interesting and so delicious!
I’ve totally done something similar with quinoa for breakfast. I’m totally for brown rice pudding as a breakfast food…it’s easy to get tired of oatmeal, and if something requires more than measuring in the morning, I’m not going to make it. I don’t have the energy to devote to it before eating.
I just made this with brown rice, since that’s what I had, and it is so delicious! I used maple syrup as the sweetener, and I think I honestly would have liked it without sweetener, too! (though it wouldn’t be much of pudding then, would it be?)
Hi Katie,
I have a question. I always wonder what kind of peanut butter do you use: with sugar or without? I always hesitate in which brand of peanut butter will be the healthiest choice… too many to decide! If you are using the ones with sugar, did you use also sweet peanut butter for the thai curry?
All your recipes always turns great! Thank you very much!!
She uses whole foods brand with just peanuts and salt. No sugar, no oil.
Thank you!! I was imagining that, but I wanted to be sure 🙂 Unfortunately, where I live there’s not peanut butter without oil, but there are some imported with healthier oils and no sugar. I’ll try one of them!
I was hardcore craving rice pudding today!!! I am inspired to cook up a batch tomorrow morning- thank you so much, Katie! (and yes breakfast! lunch, dinner, snacks…)
It says that 179 grams is the serving size how much is that in cups?
I made this for dessert after dinner tonight. It was so creamy and delicious. With that rich texture it really hits the spot for a peanut butter fix – and, let’s face it, I need my fix daily! 🙂 Thanks for another stellar recipe, Katie!
Hi, I would like to know the size of each portion in cups, it looks delicious but with a dessert this good Im afraid of over eating. Thanks a lot! This is a great website.
Don’t know if it already said this above but, how many servings does this make?
Totally going to make this, looks so good 🙂
Made it, tried it, LOVED IT! Thanks for sharing.