Bambara Peanut Butter Rice Pudding (GF, DF, V, SF)

bambarapuddingAKWe found this amazing recipe for a rice-based porridge from Central Africa that can be eaten as a dessert or a slightly decadent breakfast! The original recipe was published in Great Gluten-Free Vegan Eats from Around the World by Allyson Kramer, and is so simple yet exotic at the same time. Plus you don’t have to travel to Africa (or find an African store) for any of the ingredients – they’re all available in US grocery stores!

The coconut milk in this recipe provides healthy fats and energy, while the peanut butter provides a protein boost and more healthy fats. Not a bad way to start off your day! Try topping with some dates, apples or Barnana snacks for a little variety! You could also make your own nut butter with our recipe for mixed nut/seed butter!

Bambara Peanut Butter Rice Pudding

If you have leftover basmati or jasmine rice, go ahead and use that. But for an extra exotic flavor and if you have a bit of time, start off by cooking your rice in coconut milk rather than water and let the rice absorb that beautiful coconut flavor as it cooks! Then follow the recipe per below (so you’ll need extra coconut milk).

2 cups (316 g) cooked jasmine rice, cold

1/4 cup (60 ml) coconut milk

1/4 cup (80 ml) agave or brown rice syrup

1 teaspoon fine sea salt

1/2 cup (130 g) creamy natural peanut butter

Additional agave for drizzling

1 cup (145 g) crushed peanuts

Cinnamon for topping

Yield: 4 servings

In small saucepan over medium-low heat, combine the rice, coconut milk, agave, sea salt, and peanut butter and heat until warm and creamy. Garnish with a drizzle of agave or brown rice syrup and top with crushed peanuts and cinnamon.


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