Rice Rine Dovi (Peanut Butter Rice)
I first heard of rice rine dovi from watching the “Mom in Progress” episode where they eat meals from around the world. She does this so her kids are eating foods from other cultures and learning how other families eat in other parts of the world. I love that idea and you can see it that episode here.
Most of her recipes come from fans who are sharing family secrets. Because of that, she doesn’t share the recipes she is making. The rice dish seemed easy enough to make and I found a couple of recipes online to reference. Originally from Zimbabwe, it is great as side at any meal or special occasion. It’s a common dish there and found in most homes there regularly.
Not only was the recipe an easy one and I had all the ingredients in the pantry, but it also sounded delish. It did not disappoint, that’s for sure. Creamy and nutty, this rice is the perfect for any main protein of your choice. I paired mine with breaded tofu I made using falafel mix, and you can find that recipe here. I also air fried some lemon parmesan broccolini which I will share with you tomorrow.
Have you ever had peanut butter rice before? What did you make it with? If you had it in a restaurant, where was it so I can try it out one day. Let me know in the comments below and I hope you like this as much as I do!
Thanks for reading,
Jessica
Rice Rine Dovi (Peanut Butter Rice)
Ingredients
- 2 Cups long grain rice
- 3 Cups water
- 1 TSP Salt
- Pepper to taste
- 1 TSP Garlic powder
- 1 TBSP Vegan butter or ghee
- 3-4 TBSP Peanut butter
Instructions
- Wash and rinse rice until water runs clean.
- Add rice to pot or rice cooker.
- Place your fingertip on top of the rice and add water until it reaches your first knuckle.
- Add salt, margarine and partly cover pot then bring to the boil.
- Reduce heat, cover, and let simmer until rice is cooked and water is finished. About 15-20 minutes, keeping an eye on it.
- When rice is cooked, fluff it up using a fork. Add peanut butter and stir in well. Adjust peanut butter to taste. Season with fresh cracked pepper and serve.
- Makes 4-5 servings.
- Keep in fridge for up to a week in a sealed container.
Notes:
Cook time is just an estimate. I would cook them 3-4 hours, but they will be okay at around 1 ½ -2 hours if you are cut for time. As long as the bitterness is cooked out and they are soft, you are good.
