Scarletts Peanut Butter Rice Pudding Recipes

PEANUT BUTTER RICE PUDDING

Steps:

• Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
• Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
• Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
• Serve sprinkled with peanuts and whipped cream.

CHOCOLATE-HAZELNUT RICE PUDDING

Steps:

• Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
• Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
• Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
• Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
• Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.

WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING

Steps:

• Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.