I am part of a group of bloggers who, each month make a peanut butter treat with a seasonal ingredent and this month my fellow Peanut Butter Bashers and I are mixing it up with apples. If you fancy joining in the fun check out the end of the post for joining details. But before that check out the ultimate autumnal comfort food, Peanut Butter and Apple Rice Pudding. Yes you read that right Peanut Butter and Apple Rice Pudding! Healthy enough to be enjoyed for breakfast but indulgent enough for a cozy warm dessert.















For years I had a real love hate relationship with rice pudding, I ate it and it was okay but I always found it to be a bit blah….. Then last year I made pumpkin pie rice pudding in my slow cooker and gained a new appreciation for the rice dessert.

So I wanted to have another whirl at making this ‘classic’ dessert a bit different. I pretty much lived off this stuff for over a week. One time I made it with certified gluten free rice and almond milk to make it gluten free and vegan. Another time with grated apples only then another time with chopped apples then I hit pay dirt with grated and chopped apples. Luckily this peanut butter and apple rice pudding is as good cold as it is warm.















So if you are following either a gluten free or vegan diet this recipe can easily be adapted for your needs. But this one here in the photos is made with cows milk and regular pudding rice.

Apple is quite a subtle flavour and hard to get across in a dessert, as I previously mentioned I tried chunks and grated apple separately then I combined them for the winning flavour. The grated apple gave a nice background apple flavour while the chunks had a nice bite to them with each spoonful. I used a combination of dessert apples for the best flavour, a sweet HoneyCrisp or Gala apple and tart Granny Smiths.















I also had to be careful with the peanut butter, first attempt all I could taste was the peanut butter it didn’t matter how much apple I added it was just too strong. Then too mild luckily I eventually got it right. Its a mild creamy flavour that is in every spoonful, just the right amount. All tied together with a good sprinkle of Autumnal favourites, ground cinnamon & ground nutmeg.

This peanut butter and apple rice pudding is a great comfort food that is not too sweet or too rich. I tried to keep the sugar to a minimum and totally kept the cream at bay. I also made it completely on the stove top in a pan. So there was no faffing about with the oven. Just a little stirring now and again to make this comforting treat.



























Peanut Butter and Apple Rice Pudding Rice pudding flavoured with peanut butter, apples and cinnamon. Smooth and creamy, this make a great breakfast, a cold snack for lunch or a warm and cozy dessert. 0 from 0 votes Print Pin Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 4 servings Author: Emma Ingredients 660 millilitres Semi skimmed milk (half fat divided (2 and 3/4 cups))

50 grams light brown sugar (1/4 cup lightly packed)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

100 grams pudding rice (1/2 cup)

120 grams peanut buter (3/8 cup)

1 HoneyCrisp or Gala apple (peeled and diced)

2 Granny Smith apples (peeled - 1 grated & 1 diced) Instructions In a large pan over a medium heat pour in 600 millilitres (2 and 1/2 cups) of the milk and all the sugar and stir until the sugar is dissolved.

Lightly whisk the ground cinnamon & nutmeg into the sweetened warm milk.

Pour in the rice and once the milk is at a very light boil, just a few small bubbles turn it down low and leave it returning to stir it every 8 to 10 minutes.

Have the remainder of the the milk near by so you can add some of it should your pan start to dry out a little.

After 40 minutes test your rice, if you like it with a real bite to it you may find its ready. I like my rice still to hold its shape but be soft so I found it still needed another 15 minutes.

Once the rice is at a consistency that is agreeable to you, pour in your peanut butter and stir until it is fully melted into the rice pudding.

Add in the grated apple give it a stir. Then add in the chunks of apple and stir it all together.

You may or may not need to add a dash more milk, once the apple chunks are warmed through take the pan off the heat and serve.

Serve with a couple of apple slices and a small sprinkling of brown sugar. Notes If you have left overs allow the rice pudding to cool to room temperature then cover and place in the fridge. If eating cold enjoy straight away. If you wish to warm it up add a drop of milk and heat either in a small pan or in the microwave for a minute or two.This rice pudding will keep for 3 days as long as it is kept in the fridge.To help keep your apples white and stop them going brown place a tablespoon of lemon juice in a medium sized bowl and fill it 2/3 rds with cold water, stir and place your chopped apples in it to stop them going brown. Tried this recipe? Mention @BakeThenEat or tag #BakeThenEat Share this recipe Mention @BakeThenEat or tag #BakeThenEat















Do you want to join in on the peanut butter bash fun? If so, email Miranda and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dessert with peanut butter and a mystery ingredient. There is also a Facebook group if you want to join in the fun but don’t run your own blog The Peanut Butter Recipe Box. Here are the other peanut butter and apple creations!















Peanut Butter Apple Pecan Cookies from Rebecca of Sugar & Soul

Peanut Butter and Apple Rice Pudding from Emma of Bake Then Eat

Apple Cake with Peanut Butter Frosting from Miranda of Cookie Dough and Oven Mitt

Peanut Butter Apple Dump Cake from Gina of Kleinworth & Co.