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Peanut Butter and Apple Rice Pudding
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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.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 4 servings
Author: Emma


  • 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


  • 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.


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.