Peanut Butter-Banana Rice Pudding (with allergen friendly options)

Lately, here on our off-grid homestead, I have gotten in the habit of cooking a substantial breakfast and lunch and then an easy and light supper. This is working well for a few reasons:

1. When you’re racing against daylight to clean up the kitchen, get laundry on the line, and water the garden; no one can sit down and truly appreciate a good meal.
2. It allows me to actually, er maybe, get the dishes done in the evening.
3. It is crazy hot between the hours of 3 and sundown here in Texas so “who wants sandwiches” sounds pretty good.

I am not entirely sure what that has to do with this peanut butter-banana rice pudding except the fact that I made it for dinner the other night and it hit the spot as a not-so-light meal. So I guess that really had nothing to do with this pudding after all.

Anyways, I think this would make an excellent breakfast as well and you could even substitute oatmeal for the rice if you wanted. It is rich, in that it is chock full of protein and fat, which means you can eat a little bit and be satisfied for hours. And did I mention it can be made completely allergen-friendly?

Plus it contains one of my top five favorite foods: peanut butter.

Peanut Butter-Banana Rice Pudding

Ingredients

• 1 1/2 cups whole milk (try coconut milk instead)
• 3 cups cooked, cooled rice
• 4 tablespoons butter (try ghee or coconut oil instead)
• 3 medium bananas, quartered lengthwise and diced
• 2 tablespoons coconut sugar (optional)
• 3/4 cup peanut butter (try sunflower seed butter)
• 2 eggs (optional)
• chopped peanuts or sunflower seeds
• good sea salt for sprinkling

Directions

Add milk, butter, and rice  to a medium sauce pan and place over medium-low heat. Heat slowly, stirring occasionally, while you chop and add in your bananas. Cook until milk is absorbed.

Add coconut sugar if you like things extra sweet. Stir in peanut butter and turn off the burner.

Beat eggs in a small bowl. Temper the eggs by adding a small scoop of the hot rice-milk mixture to the eggs and whisk immediately. Repeat with two more scoops. The eggs can now be added to the hot pot of pudding, stirring briskly.

Serve hot with nuts or seeds, a drizzle of peanut butter if desired and a sprinkle of good sea salt over each bowl. Or chill and then serve.