Peanut Butter Rice Pudding Food

PEANUT BUTTER RICE PUDDING

Steps:

• Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
• Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
• Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
• Serve sprinkled with peanuts and whipped cream.

RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST

Steps:

• For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
• For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
• Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

QUICK PEANUT BUTTER PUDDING

Steps:

• In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup.

PEANUT BUTTER PUDDING

Steps:

• In a saucepan, combine sugar, salt& cornstarch.
• Gradually stir in milk; bring to boil over medium heat.
• Boil & stir for 2 minutes.
• Remove from heat; stir in peanut butter& vanilla until smooth.
• Chill before serving.
• Garnish with whipped cream if desired.

PEANUT BUTTER PUDDING

Steps:

• Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
• Stir constantly.
• Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
• Cool; times do not include refrigeration time.

PEANUT BUTTER PUDDING

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

SCARLETT'S PEANUT BUTTER RICE PUDDING

Steps:

• Over medium-low heat on the stovetop, combine milk and rice.
• Cook until bubbly, then lower heat.
• Take off stovetop and then mix in other ingredients.
• Eat warm or cold and enjoy my original recipe!

P-NUTTY RICE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Microwave butter and peanut butter for 1 1/2 minutes ~ cool slightly.
• Beat eggs, vanilla, salt, and brown sugar until well blended.
• Add melted butter, peanut butter, milk, and cooked rice ~ combine well.
• Pour into 8 X 8 Pyrex dish that was sprayed with cooking spray.
• Bake at 350 degrees for 45 minutes until set on the outside and still soft in the middle.
• Cool for about 20 minutes ~ serves 9.