This quick and easy peanut butter rice makes a delicious side dish. Serve it with sautéed greens, peas, or a protein for a satisfying meal, or use it instead of plain white rice to impress dinner guests.
This recipe was inspired by my Zimbabwean mother-in-law, who told me she ate peanut butter rice when she had morning sickness. This version is my simple, modern take—not a strict traditional preparation.
If you want a classic Zimbabwean mupunga une dovi (rice rine dovi) recipe, look for traditional sources rather than this adapted version.
Why you’ll love it
- No chopping or dicing required.
- Most ingredients are mixed, the rice steams, and peanut butter is stirred in at the end.
- Dairy-free and egg-free — suitable for vegetarians and vegans.
- Tasty on the first day and often even better the next day.
- Satisfying and filling.
- A simple way to change up your regular rice routine.
Ingredients and substitutions
Only a few easy-to-find ingredients are needed. Below are notes on the main components and possible substitutions if you’re short on anything.
Rice: Long-grain rice is recommended for a light, fluffy texture. Medium or short-grain will work but may be stickier. Brown rice can be used but requires more water and a longer cook time; adjust liquid and cooking time if you choose brown rice.
Soy sauce: Adds umami and pairs perfectly with peanut butter. Use regular soy sauce; if you use low-sodium soy sauce, taste and adjust salt later. Coconut aminos can substitute for a soy-free option.
Peanut butter: Use a good-quality, natural peanut butter made from just peanuts (oil may separate on top). Tahini can be used instead, but it thickens as it sits, so you might need a little extra water to loosen the finished rice.
Onion powder: Adds concentrated flavor. If you don’t have it, you can omit it; avoid onion granules, which can be gritty.
Garlic powder: Recommended for convenience. 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 (Pimentón de la Vera if available) for a pleasant smoky depth. Regular paprika changes the flavor profile and is not recommended here.
Vegetable stock: Use vegetable stock for richer flavor. Bouillon or a stock cube reconstituted in water works fine. If you must use plain water, taste and add salt as needed since water lacks seasoning.
How to make it
Follow these straightforward steps. If you’re unsure at any point, refer to the photos to confirm texture and color.
- Rinse the rice thoroughly under cold water until the rinse water runs clear. Drain well. Place the rinsed rice in a medium saucepan and add the garlic powder, onion powder, smoked paprika, and cayenne. Mix so the spices coat the grains; this prevents clumping when the stock is added.
- Pour in the vegetable stock and soy sauce, stir to combine, and cover the pan with a tight-fitting lid. Bring to a lively simmer over high heat, then reduce to the lowest setting and cook for about 13 minutes, or until the stock is absorbed. Once the time is up, remove the pan from the heat and let it steam, covered, for another 10 minutes.
- Remove the lid and fluff the rice with a fork or rice paddle. Measure and add the peanut butter, stirring until every grain is coated. Taste and add salt if needed—about 1/4 teaspoon is a typical amount, but it will depend on the saltiness of your stock and soy sauce.
Serve immediately, or let the rice cool slightly and enjoy it warm or at room temperature. It pairs wonderfully with greens and a protein. For serving flair, sprinkle red chili flakes or chopped parsley on top, or pack the rice into a lightly oiled bowl and invert it onto a plate to create a tidy mound.
Equipment notes
What you’ll need:
- Measuring spoons
- Wooden spoon or whisk for mixing
- Medium non-stick saucepan with a tight-fitting lid
- Fork or rice paddle for fluffing
Expert tips
- If your pan lid has a steam hole, seal it with heat-safe tape to prevent steam escaping during cooking.
- If the lid doesn’t seal well, place a sheet of aluminum foil between the pan rim and the lid to create a tighter seal.
- A glass lid lets you watch the simmering process, making it easier to tell when the liquid is bubbling.
Frequently Asked Questions (FAQs)
If the liquid has been absorbed but the rice is undercooked, transfer it to a microwave-safe container with a lid, add 1/4 cup of water, cover tightly, and microwave on high for five minutes. Let it sit for five to ten minutes, then remove the lid and fluff the rice.
Cool the rice to room temperature, then transfer to a sealed container and refrigerate for up to five days. Reheat in the microwave for three to five minutes. If the rice is hard, add three tablespoons of water before reheating and let it rest five minutes after heating before opening.
Freezing is not recommended; the texture tends to become grainy when thawed.
Other tasty rice recipes
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📖 Recipe
Easy Peanut Butter Rice
Delicious savory peanut butter rice: fluffy rice steamed in a spiced stock, then stirred with peanut butter while hot. Serve with greens and the protein of your choice.
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 thoroughly until the water runs clear. Drain well.
- Add the rinsed rice to a medium saucepan and mix in the onion powder, garlic powder, smoked paprika, and cayenne so the spices coat the grains.
- Pour in the vegetable stock and soy sauce, stir, and cover with a tight-fitting lid.
- Bring to a lively simmer over high heat, then reduce to low and cook for 13 minutes without lifting the lid.
- Remove the pan from the heat and let it steam, covered, for another 10 minutes.
- Uncover, fluff the rice, add the peanut butter, and stir until every grain is coated. Season with salt to taste.
- Serve warm or at room temperature. Store leftovers in a sealed container in the refrigerator for up to five days.
Notes
*Use high-quality natural peanut butter made from just peanuts for the best flavor and texture.
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