Peanut Butter Rice Pudding with Strawberry Jam & a giveaway

by autumn on August 29, 2013


I’ve been in the midst of a pudding battle. The more I develop recipes, the more I realize that the simple ones are always the ones that will put up the biggest fuss. Case in point: pudding battle 2013. I had what seemed like a relatively simple idea in my head for a pudding riff, which repeatedly ended up in a literal hot mess. Luckily, the failure parade marched me right up to this recipe, which–holy moly–is a keeper.

I made a fruit on the bottom pudding last year with stewed rhubarb, which turned out to be a sleeper hit. The next logical step for me was a pudding with jam and the ONLY logical step after jam is peanut butter. So, here we are.


It’s so cool to see more and more folks getting interested in preserving each year. If that’s you, this is a great recipe to show off some of your homemade jams or preserves, even if they’re not strawberry. I used some strawberry preserves that I canned earlier this summer, which were made with super small strawberries that smoosh when you spread them, so I think of it as somewhere between jam and preserves.

Speaking of showing off your preserves, over the The America’s Test Kitchen Blog, The Feed, they’ve been having a virtual Cook’s Country Fair (such a fun idea, right?) all summer and this week is the preserves competition. To help them celebrate, I’m sharing this jammy pudding and giving away a copy of their Cook’s Country Blue Ribbon Desserts Cookbook. Here’s how to enter:

  • Leave a comment on this post.
  • Comments will close at 5 pm eastern time on Thursday, September 5th.
  • Giveaway for continental US residents only.
  • One comment per person, please.
Peanut Butter Rice Pudding with Strawberry Jam
Recipe Type: Dessert
Cuisine: gluten-free, vegan
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: 4
  • 1/2 cup strawberry jam or preserves
  • 3 cups unsweetened almond milk (I used califia farms almond milk, which is a new obsession of mine.)
  • 1/2 cup arborio rice
  • 1/4 cup brown sugar, firmly packed
  • 1 cinnamon stick
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  1. Divide the strawberry jam evenly into four small glasses, jars, or bowls and set aside.
  2. Combine the almond milk, arborio rice, brown sugar, and cinnamon stick in a medium pan over med-low heat.
  3. Bring to a simmer. Stirring frequently, adjust the heat if necessary to maintain a low simmer until the rice is tender and the pudding has thickened, about 25 minutes.
  4. Remove from heat. Remove and discard the cinnamon stick. Stir in the vanilla extract and the peanut butter until completely incorporated.
  5. Spoon the pudding into the prepared jars with jam and refrigerate until ready to serve.



Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

1 Katrina @ Warm Vanilla Sugar August 29, 2013 at 11:04 am

This sounds lovely! Especially the peanut butter in there! Delicious!

2 kelly @ kellybakes August 29, 2013 at 1:22 pm

Remind me to tell you about the time in my youth when I was obsessed with rice pudding and ate so much I made myself sick… I’ve since matured and can now pace myself, though I’m thinking the addition of the addictive ingredient, peanut butter, might challenge my self control. And if I make this and fail miserably at willpower, I’m sure you’ll hear about it on the podcast 😉

3 kelly @ kellybakes August 29, 2013 at 1:24 pm

sidenote: I now have “love is a battlefield” suck in my head because of your pudding battle. THANKS.

4 Art & Lemons August 29, 2013 at 1:55 pm

I love pudding but rarely make it, especially vanilla, rice, and tapioca varieties. This pudding looks like it was totally worth the battle and now like Kelly, I have Pat Benatar singing in my head…

5 JC August 29, 2013 at 2:12 pm

nice take on a comfort food classic!

6 Traci August 29, 2013 at 2:14 pm


7 Kerry M August 29, 2013 at 2:14 pm

I’ve actually never made pudding (!), but this recipe makes me want to change all that. YUM.

8 onegreatsmile August 29, 2013 at 2:23 pm

I love ATK and PBJ. Win- win!!!

9 Chris August 29, 2013 at 2:24 pm

I will have to try this!

10 Carol August 29, 2013 at 2:41 pm

This is such an interesting recipe! I can’t wait to try it!

11 Amy August 29, 2013 at 2:52 pm

Sounds great! I’ve love to win

12 Lynn Webster August 29, 2013 at 9:14 pm

This looks fantastic!! Can’t wait to try it!

13 Khadijah August 29, 2013 at 10:11 pm

This looks so good! Does it have a strong peanut butter flavor? Or more subtle?

14 Megan September 3, 2013 at 9:29 pm

Looks yummy!

15 Connie B September 5, 2013 at 4:25 pm

Can’t wait to make this with my homemade strawberry jam. And with peanut butter yet….what’s not to like!

16 Carol McDowell September 5, 2013 at 7:13 pm

Anything with peanut butter, I down for 🙂 sounds yummy

17 Thomas Denhart September 5, 2013 at 7:19 pm

Love that recipe, would love to win that cookbook!

18 Cindy L September 5, 2013 at 7:22 pm

I canned my first thing this year: blueberry jam. Only 5 pints, but it was nerve wracking, waiting for the ping. Some jars I had to put back in the water bath.

19 Margaret Ropp September 5, 2013 at 7:27 pm

I haven’t made pudding before- but this looks yummy !

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