Recipe courtesy of Bobby Deen
Peanut Butter Rice Pudding
1 hr 55 min
25 min
12 servings

Nutrition Info

1 hr 55 min
25 min
12 servings

Nutrition Info



  • Canola oil spray, for greasing
Quick Low-Cal Peanut Whipped Cream:
  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup low-fat peanut butter 
  • 1/4 cup brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 cups low-fat milk 
  • 1/2 cup reduced-fat creamy peanut butter 
  • 1/4 cup honey 
  • 2 large eggs, lightly beaten 
  • 1 orange, juiced and zested 
  • 1 1/2 cups cooked brown rice, such as basmati or jasmine 
  • 1 cup golden raisins 
  • 1/4 cup shredded coconut 
  • 1 tablespoon ground flaxseed 
  • 1/4 teaspoon salt 
  • Fresh berries, for garnish 
  • 1/4 teaspoon ground cinnamon, for topping 
  • A couple gratings fresh chocolate, for topping 


Preheat the oven to 325 degrees F. Spray an 8- by 8-inch baking dish with canola spray.

For the whipped cream: Combine the cream, peanut butter, sugar and vanilla in a chilled bowl. Whip with a hand mixer or immersion blender until peaks form. If the cream isn't whipping, place in the freezer until chilled and whip again.

In a large bowl, whisk together the milk, peanut butter, honey, vanilla, eggs and orange juice and zest. Add the rice, raisins, coconut, brown sugar, flaxseed and salt and whisk until well mixed. Pour into the prepared baking dish, then place the baking dish into a larger baking dish and pour about 1 inch of hot water around the rice pudding. Bake until the pudding sets, about 1 hour 30 minutes.

Sprinkle the cinnamon over the pudding and serve warm or chill overnight. Top with berries, whipped cream and chocolate shavings. 

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