Peanut Butter and Jelly “Risotto”

5 Jun

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!

Peanut Butter and Jelly "Risotto"

Peanut Butter and Jelly “Risotto”

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 and Jelly "Risotto"

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
  1. In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar
  2. 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.
  3. 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.
  4. 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
  1. Chop the strawberries and heat in a medium saucepan on medium-high heat.
  2. Cook the strawberries down for about 5 minutes then macerate them to a pulp.
  3. Add the sugar and cook for another 5 minutes, stirring continuously.
  4. At this point the fruit should release its natural pectin, so remove from heat, cool, then preserve in your jars or containers.

    Peanut Butter and Jelly "Risotto"

    Peanut Butter and Jelly “Risotto”

21 Responses to “Peanut Butter and Jelly “Risotto””

  1. Pat. McNeeley June 5, 2012 at 2:15 am #

    Really creative Chris – Love the Mexican chocolate for the WOW touch –

    • cjdelgrosso June 5, 2012 at 2:27 am #

      Thanks Pat! Here’s hoping its a ticket to the next round!

  2. Renee @ Tortillas and Honey June 5, 2012 at 9:13 pm #

    I love that you called this risotto instead of a rice pudding. I love the flavor combinations, this looks so decadent.

    • cjdelgrosso June 5, 2012 at 11:37 pm #

      Thank you Renee! It was very delicious. That is the biggest issue with food blogs, all of you do not get the chance to eat it!

  3. The Scrumptious Pumpkin June 7, 2012 at 5:05 pm #

    Now this is one original idea! I love pb&jelly, so this sounds perfect to me 🙂

    • cjdelgrosso June 7, 2012 at 5:20 pm #

      Thank you! I could really eat this every day!

  4. Christo (@ChezWhat) June 11, 2012 at 12:37 am #

    love the combinations here – PB&J are always nice – I always had fritos with my chocolate milk and PB&J sandwich so now I am wondering how that salty crunch would be…

    • cjdelgrosso June 11, 2012 at 11:50 am #

      Crumbled Fritos! We could have cooked the rice in chocolate milk and then crumbled some Fritos right over the top! I may try that once this contest is finished. Thanks Christo.

  5. Donna Currie June 13, 2012 at 8:19 am #

    How can you not love peanut butter and jelly? Looks good!

    • cjdelgrosso June 13, 2012 at 12:17 pm #

      Thanks Donna! I loved your recipe also! Just like you said, it is cool that all of us could take the same rice and come up with so many different recipes!

  6. Nicole (@discojing) June 13, 2012 at 3:18 pm #

    I like that you made this without eggs — it’s sometimes hard to be able to enjoy our favorite foods if we have allergies/intolerances such as milk and eggs.

    • cjdelgrosso June 13, 2012 at 4:59 pm #

      Thank you Nicole! Yes, my daughter sure did appreciate it! I have learned to cook quite a bit without egg!

  7. Susan June 13, 2012 at 3:46 pm #

    This is great Chris! I love that you added the Mexican chocolate! You really can’t have peanut butter around without some touch of chocolate!

    • cjdelgrosso June 13, 2012 at 5:00 pm #

      Thanks Susan. I couldn’t resist the chocolate, I love it too much. I thought the same thing as you, chocolate and peanut butter just belong together.

  8. Upstart Kitchen June 14, 2012 at 11:42 pm #

    Like the strawberry jam!

  9. Ramona Collins June 21, 2012 at 3:19 pm #

    Chris, your recipe looks delicious and the addition of a fresh strawberry jelly sounds incredible. Thanks for sharing! Enjoy your summer! – Ramona from Sam’s Club

    • cjdelgrosso June 21, 2012 at 3:27 pm #

      Your welcome Ramona. Thank you for visiting and commenting on this recipe!

  10. Tami July 5, 2012 at 2:43 pm #

    OH MY YUM!

    Please check out my new blog at

    My recipes are not as elaborate as yours but sure to put a smile on your face.


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