Here we go with Round 2 of the Marx Foods Integrale Gauntlet! In this round, we were challenged in making a sweet dish with the same Integrale Rice supplied by Marx Foods. This dish was inspired by a friend, Heather Atwood, who once mentioned a Peanut Butter & Jelly Risotto , in jest, during a conversation on Twitter. Now, truth be told, this was pertaining to a savory risotto, which would have been a whole lot more challenging, but the inspiration is still legitimate. Once I heard this, I knew I had to make it!
For this dish I simply wanted to create a peanut butter rice pudding and I wanted the jelly to be made from something fresh and in season. Strawberries are definitely in season here in New England so they seemed to be a perfect fit! To finish it off, I needed to find a way to add that simple Mexican twist that I love. So taking the basic building blocks of a peanut butter rice pudding, a fresh strawberry jelly, and the added twist of grated Mexican chocolate, I present to you The Peanut Butter and Jelly “Risotto”. I call this a “risotto” because I approached the preparation of the rice pudding in fairly the same manner as I would a risotto, except instead of adding broth, I added milk! You will notice that I use no custard in this recipe. This is because my daughter has a severe food allergy to eggs and she wanted to try this one! Do you think this is a one way ticket to the next round?
Peanut Butter Rice Pudding
- 1 cup Integrale Rice
- 3 cups fat free milk (Horizon Organic)
- 3/4 cup light brown sugar, packed
- 1/4 cup organic creamy peanut butter
- 1/2 teaspoons vanilla
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated Mexican Chocolate (Ibarra or Abuelita)
- Pinch salt
- In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar
- Cook, stirring, until the mixture just begins to boil (being careful not to scald the milk). Reduce heat to medium-low and continue cooking, stirring frequently, until rice is almost tender and most of the milk is absorbed. This will take about 30 to 35 minutes.
- Meanwhile, mix the peanut butter, vanilla, and cinnamon together and then add to the rice mixture. Cook for another 5 minutes, then remove from heat and chill.
- Serve in 6 ounce ramekins with the All-Natural Strawberry Jelly and dust with the grated Mexican chocolate!
All-Natural Strawberry Jelly
- 2 Cups Fresh Stawberries
- 2 Cups Organic Sugar
- Chop the strawberries and heat in a medium saucepan on medium-high heat.
- Cook the strawberries down for about 5 minutes then macerate them to a pulp.
- Add the sugar and cook for another 5 minutes, stirring continuously.
- At this point the fruit should release its natural pectin, so remove from heat, cool, then preserve in your jars or containers.