Breakfast Pistachio Rice Pudding
Ingredients:
- ½ cup instant rice
- ¼ cup Dried Cranberries
- ¼ cup dry milk
- 1 Tbsp brown sugar, packed
- ½ tsp ground cinnamon
In a small bag:
- ¼ cup pistachios chopped fine
Note on bag:
- Add ¾ cup water
At home:
Bag the rice, cranberries, milk, sugar, and cinnamon in a quart freezer bag (for FBC) or a sandwich bag (for mug method/one pot method). Bag the nuts separately in a small snack bag.
In camp:
FBC method:
Bring the water to a boil, then add it to the freezer bag. Stir well, seal tightly, and let it sit in an FBC cozy for 15 minutes. Stir well, then add the nuts.
Insulated mug method:
Bring water to boil. Add dry ingredients and water to an insulated mug. Stir well, cover tightly, and let sit for 15 minutes. Stir well, and add nuts.
One pot method:
Bring the water to a boil, then add the dry ingredients. Cover tightly, remove the stove (in cool temperatures, use a pot cozy), and let sit for 15 minutes. Stir well, then add the nuts.
Notes:
Instant brown rice can be used; give it a full 15 minutes of sitting time. Brown rice works best using the one-pot method.
¼ cup-shelled pistachios are about 50 of the nuts. Use a lightly salted and roasted for the best taste. Reserve a couple of whole ones to decorate the pudding.
The recipe can be adapted for vegan/plant-based diets by using powdered soy or rice milk or my favorite, Creamed Coconut