This quick and easy peanut butter rice makes a flavorful side dish. Serve it with sautéed greens, peas, or a protein for a satisfying meal, or use it to elevate dinner guests’ plates instead of plain white rice.
This recipe was inspired by my Zimbabwean mother-in-law telling me she used to eat peanut butter rice when she had morning sickness.
This version is my own take on peanut butter rice rather than a traditional Zimbabwean preparation. For an authentic Zimbabwean mupunga une dovi (or rice rine dovi) try a dedicated traditional recipe.
Why you’ll love it
- No chopping or dicing required.
- Most ingredients are mixed in, you let the rice steam, then stir in the peanut butter.
- Dairy-free and egg-free, suitable for vegetarians and vegans.
- Tasty immediately and often even better the next day.
- Satisfying and filling.
- A simple way to change up plain rice and introduce bold flavor.
Ingredients and substitutions
You only need a few easy-to-find ingredients. Below are notes on the main items and possible substitutions if you’re short on something.
Rice: Long-grain rice is recommended for a light, fluffy result. Medium- or short-grain rice works but yields a different texture. Brown rice can be used but needs more liquid and a longer cook time—stick to a brand you know and adjust liquid accordingly.
Soy sauce: Soy sauce pairs beautifully with peanut butter, adding umami. Use regular soy sauce (not light or dark). If you use a low-sodium variety, taste and add salt as needed. Coconut aminos can substitute if you avoid soy.
Peanut butter: Choose a good-quality peanut butter made from peanuts (the kind that has oil separation on top). Tahini also works but can thicken as it sits, so you may need a splash of water to loosen the rice.
Onion powder: Adds depth of flavor. If you don’t have it, you can omit it; avoid onion granules as they can add an unpleasant texture.
Garlic powder: Recommended for convenience and even flavor. If unavailable, crush two fresh garlic cloves and add them to the stock.
Cayenne: Adds a mild heat—omit if you prefer no spice.
Smoked paprika: Use smoked paprika for a savory depth; regular paprika can taste flat. If available, Spanish Pimentón de la Vera (sweet or hot) is ideal.
Vegetable stock: Use vegetable stock, bouillon, or a stock cube dissolved in water. Any savory stock will work; if you only have water, season more at the end to compensate.
How to make it
Follow these simple steps. If you want extra reassurance, compare with the process photos to ensure you’re on track.
- Rinse the rice thoroughly—at least three times—until the water runs clear. Drain well. Rinsing prevents overly starchy or gummy rice.
- Place the rinsed rice in a medium pot. Add garlic powder, onion powder, smoked paprika, and cayenne. Mix so the spices distribute evenly and won’t clump when the stock is added.
- Pour in the vegetable stock and soy sauce, stir, then cover with a tight-fitting lid. Heat on high until the liquid reaches a lively simmer.
- Reduce the heat to the lowest setting and cook undisturbed for about 13 minutes, or until the stock is absorbed. Remove the pot from heat and let it steam, with the lid on, for another 10 minutes.
- Remove the lid and fluff the rice with a fork. Measure and add the peanut butter, then mix until every grain is coated. Taste and add salt if needed (about 1/4 teaspoon is typical, but this depends on your stock and soy sauce).
Serve the peanut butter rice warm or at room temperature. It pairs beautifully with sautéed greens, roasted vegetables, tofu, chicken, or any protein you like. To present it nicely, lightly oil a round bowl, pack the rice in, invert onto a plate, and remove the bowl to form a neat mound.
For entertaining, sprinkle red chili flakes or chopped parsley on top for color and a touch of heat.
Equipment notes
What you’ll need:
- Measuring spoons
- Wooden spoon or whisk for mixing
- Medium non-stick pot with a tight-fitting lid
- Fork or rice paddle for fluffing
Expert tips
- If your pan lid has a steam hole, cover it with a small piece of tape while steaming to prevent steam loss.
- If the lid is loose, seal the gap with a sheet of aluminum foil between pot and lid to trap steam.
- A glass lid helps you watch for the initial lively simmer without lifting the lid.
Frequently Asked Questions (FAQs)
If the liquid has been absorbed but the rice remains firm, transfer the rice to a microwave-safe container, add about 1/4 cup water, cover tightly, and microwave on high for five minutes. Let it rest for five to ten minutes, then fluff with a fork.
Cool the rice to room temperature, then store in a sealed container in the refrigerator for up to five days. Reheat in the microwave for three to five minutes. If the rice has dried, add a few tablespoons of water before reheating and let it sit covered for a few minutes after microwaving.
Freezing is not recommended; the texture tends to become grainy once defrosted.
Other tasty rice recipes
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📖 Recipe
Easy Peanut Butter Rice
Delicious savory peanut butter rice: fluffy grains steamed in a spiced stock with peanut butter stirred in while hot. Serve with greens and your choice of protein for a complete meal.
5 minutes
13 minutes
10 minutes
28 minutes
Ingredients
- 2 cups uncooked long grain rice
- ½ Tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- 3 cups vegetable stock
- 3 Tablespoons soy sauce
- 5 Tablespoons peanut butter*
- Salt to taste
Instructions
- Rinse the rice well until the water runs clear. Drain thoroughly to avoid mushy rice.
- Place the rinsed rice in a medium saucepan. Add the onion powder, garlic powder, smoked paprika, and cayenne, and mix to combine.
- Add the vegetable stock and soy sauce, stir, and cover with a tight-fitting lid.
- Heat on high until the stock reaches a lively simmer, then reduce to the lowest setting and cook, covered, for 13 minutes without lifting the lid.
- Remove from heat and let the rice steam, covered, for an additional 10 minutes.
- Remove the lid and fluff the rice with a fork. Add the peanut butter and mix until the rice is evenly coated. Adjust salt to taste.
- Serve immediately warm, or cool to room temperature for storage. Leftovers keep refrigerated up to five days.
Notes
*Use a high-quality peanut butter made from just peanuts (oil may separate on top).
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 240
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 7g
Cholesterol 0mg
Sodium 1399mg
Carbohydrates 30g
Fiber 2g
Sugar 2g
Protein 8g