4 years ago
happyrock
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Backpacker: Breakfast Pistachio Rice Pudding
Easy camping recipe for a sweet morning meal or a delicious evening dessert! Ingredients 1⁄2 c instant rice 1⁄4 c dried cranberries 1⁄4 c dry milk 1 T brown sugar, packed 1⁄2 t ground cinnamon 1⁄4 c pistachios, chopped fine 3⁄4 c water Notes Instant brown rice can be used, give it a full 15 minutes sitting time. Brown rice works best using the one pot method. 1/4 cup shelled pistachios. Use a lightly salted and roasted for best taste. Reserve a couple whole ones to decorate the pudding. Instructions At home: Bag the rice, cranberries, milk, sugar and cinnamon in a quart freezer bag (for FBC) or a sandwich bag (for one pot method). Bag the nuts separately. In camp: FBC method: Bring the water to a boil, add to the freezer bag. Stir well, seal tightly and let sit in a cozy for 10 to 15 minutes. Stir well and add in the nuts. One pot method: Bring the water to a boil, add in the bag of dry ingredients. Cover tightly, take off the stove and let sit for 10 minutes. Stir in the nuts. Recipe from Trailcooking.com
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