I love this recipe because it’s simple, unique, and endlessly customizable. The combination of rice and peanut butter might sound unusual at first, but it works beautifully—the rice gives structure and chewiness, and the peanut butter adds depth and creaminess. They’re also naturally gluten-free, easy to make ahead, and require no baking. I often make a batch and keep them chilled for a quick grab-and-go snack or a healthier sweet bite after dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 cups cooked rice (preferably sticky or sushi rice, cooled) 1/2 cup creamy peanut butter 2–3 tablespoons honey or maple syrup 1 teaspoon vanilla extract 1/4 cup chopped peanuts or other nuts (optional, for crunch) Pinch of salt
Optional Coatings/Toppings: Toasted sesame seeds Shredded coconut Cocoa powder Chopped chocolate or mini chocolate chips
Directions
I start by mixing the base ingredients. In a large mixing bowl, I combine the cooked rice, peanut butter, honey (or maple syrup), vanilla extract, chopped nuts, and a pinch of salt. I stir until everything is evenly mixed and the rice sticks together nicely.
With slightly damp hands, I scoop about 1–2 tablespoons of the mixture and roll it into a firm ball. If the mixture feels too loose, I chill it for 5–10 minutes before rolling.
Once I’ve formed all the balls, I roll each one in my favorite coating. Sometimes I use sesame seeds for a toasty crunch, shredded coconut for a tropical twist, or cocoa powder for a deeper chocolate flavor.
I place the rice balls on a parchment-lined tray and refrigerate them for at least 30 minutes to set.
After chilling, I enjoy them straight from the fridge or let them sit at room temperature for a few minutes before eating.
Servings and Timing
This recipe makes about 12–15 rice balls, depending on their size. It takes about 10 minutes to prepare, plus 30 minutes of chilling, for a total of 40 minutes.
Variations
Sometimes I mix in mini chocolate chips, raisins, or dried cranberries for extra flavor. For a little crunch, I use crunchy peanut butter instead of creamy. I’ve also tried drizzling melted dark chocolate over the chilled rice balls—it adds a delicious finishing touch. For a nut-free version, sunflower seed butter or tahini works beautifully.
Storage/Reheating
I store the rice balls in an airtight container in the refrigerator for up to 5 days. They also freeze well—I place them on a tray until solid, then transfer them to a freezer bag for up to 2 months. To serve, I let them thaw in the fridge or at room temperature for about 20 minutes.
FAQs
Can I use regular rice instead of sticky rice?
Yes, but sticky or sushi rice works best because it holds the balls together more easily.
Can I make them vegan?
Absolutely! I just use maple syrup instead of honey and make sure my peanut butter is plant-based.
Can I make them less sweet?
Yes, I reduce the honey or maple syrup to 1–2 tablespoons for a milder flavor.
Can I use other nut butters?
Definitely—almond butter, cashew butter, or sunflower seed butter all work great.
Why won’t my rice balls hold together?
If they’re falling apart, the rice might be too dry. I add a bit more peanut butter or honey to help them stick.
How do I make them more protein-packed?
I stir in a scoop of protein powder or a few tablespoons of chia seeds.
Can I serve them warm?
They’re best chilled, but I sometimes warm one slightly in the microwave for 10 seconds for a softer texture.
What kind of rice works best?
I prefer sushi or short-grain rice because of its naturally sticky texture.
Can I roll them in crushed nuts instead of coconut?
Yes, chopped peanuts, almonds, or pistachios make a great crunchy coating.
Can I use leftover rice?
Yes, as long as it’s fresh and slightly sticky. I avoid dry, refrigerated rice—it doesn’t bind as well.
Conclusion
I love how these Peanut Butter Rice Balls turn simple ingredients into something unexpectedly delicious. They’re chewy, nutty, and just sweet enough to satisfy without being heavy. Perfect for snacks, dessert, or even a post-workout bite, this recipe is a fun and easy way to enjoy the comforting flavors of peanut butter in a whole new form.
Peanut Butter Rice Balls are a simple no-bake treat made with sticky rice, peanut butter, and honey for a chewy, nutty, and naturally gluten-free snack or dessert. They’re easy to customize with different coatings like coconut, sesame, or cocoa for a fun, wholesome bite.
Ingredients
2 cups cooked sticky or sushi rice (cooled)
1/2 cup creamy peanut butter
2–3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/4 cup chopped peanuts or other nuts (optional)
Pinch of salt
Optional Coatings/Toppings:
Toasted sesame seeds
Shredded coconut
Cocoa powder
Chopped chocolate or mini chocolate chips
Instructions
In a large mixing bowl, combine cooked rice, peanut butter, honey (or maple syrup), vanilla extract, chopped nuts, and a pinch of salt. Mix until evenly combined and sticky.
With slightly damp hands, scoop about 1–2 tablespoons of the mixture and roll into firm balls. If the mixture feels too loose, chill for 5–10 minutes before shaping.
Roll each rice ball in your choice of coating—such as sesame seeds, shredded coconut, or cocoa powder.
Place the finished balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
Enjoy chilled or let them sit at room temperature for a few minutes before serving.
Notes
Sticky or short-grain rice works best for holding the balls together.
Adjust sweetness to taste by adding more or less honey or maple syrup.
Mix in mini chocolate chips, raisins, or protein powder for variety.
For a nut-free version, use sunflower seed butter or tahini.
Store in the fridge or freezer for easy grab-and-go snacks.
