Friday, September 5, 2008
Creamy Peanut and Maple Butter Rice Bowl
My friends who know me well will laugh when they see this post. I am mocked enough as it is for my undying love of peanut butter and maple butter spread, swirled perfectly over toasted bread. I ate this literally every day for lunch for over a year. And I am not sick of it yet. But now I've taken it to a whole new, borderline obsessive level of food love. All day today, I have felt like my stomach was being wrung out like a wet rag. I've just felt like my whole body was rebelling against me. I'm not sure what I did to deserve this all-out rebellion, but there it was, and when I finally got home after work, all I wanted to eat was a giant bowl of some kind of comfort food. What I really wanted was, of course, my favorite fallback meal - the aforementioned peanut butter/maple butter/bread concoction - but I was afraid that the gluten-free bread would fill me up too much. And I really wanted something oatmeal-like anyway. So I used some leftover cooked rice from my dinner yesterday, and made a very simple dish that had just the creamy consistency I was looking for. It tasted like my beloved peanut butter and maple butter, but it felt like I was eating a nice, soft breakfast food. Creamy Peanut and Maple Butter Rice Bowl 1 cup cooked rice (I used Jasmine) 1/2 cup rice milk 2 tbsp. organic creamy peanut butter 1 - 2 tbsp. maple butter (to taste) dash of salt In a small pot, combine the cooked rice and rice milk and heat over a medium flame. Allow the mixture to thicken, and when it has, melt the creamy peanut butter and maple butter into the rice and stir until well mixed. Heat just until it warms through and then remove from heat. Serve immediately.