A serving of PB&J Rice Pudding.

PB&J Rice Pudding

This all-in-one breakfast item can be served hot or cold. This is a great way to use leftover rice and can be used as a sweet treat for other school meal services!

This recipe stars U.S.-grown brown rice and comes to us from Chef Brittany Jones of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    25-50
  • Serving Size
    2 #8 scoop rice + 1 #8 scoop berries

Ingredients

25 Servings

  • 12½ cups cooked rice (brown rice or parboiled)
  • 3 lbs 4 oz. milk
  • 3 oz. brown sugar
  • 1 tsp cinnamon
  • 4 lbs low fat vanilla yogurt
  • 1 lbs 9 0z. peanut butter (or nut butter alternative)
  • 12½ cups thawed frozen blueberries (or frozen strawberries), thawed

50 Servings

  • 25 cups cooked rice (brown rice or parboiled)
  • 6 lbs 8 oz. milk
  • 6 oz. brown sugar
  • 2 tsp cinnamon
  • 8 lbs low fat vanilla yogurt
  • 3 lbs 2 0z. peanut butter (or nut butter alternative)
  • 25 cups thawed frozen blueberries (or frozen strawberries), thawed

Directions

  • Preheat the oven to 325⁰F.
  • Prep and measure all ingredients.
  • In a large bowl, whisk together the milk, brown sugar, cinnamon, yogurt, and peanut butter.
  • In a 2-inch hotel pan, mix together the peanut butter yogurt mixture and the cooked rice.
  • Bake (uncovered) for 45-60 minutes or until the rice pudding reaches 165⁰F. (The rice pudding will not be solid; it will still have liquid and will need to set.)
  • Remove rice pudding from the oven and mix thoroughly.
  • For hot service, cover the rice pudding with plastic wrap and hold in the warmer until service.
  • For cold service, allow the rice pudding to cool overnight in the cooler.
  • For meal service, scoop two #8 scoops of rice pudding and one #8 scoop of thawed berries.

Recipe Notes

One serving provides 1 equivalent whole grain, 1 equivalent meat/meat alternative, and 1 equivalent fruit.