Breakfast Pistachio Rice Pudding
- 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
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.
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, add in 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 10 minutes. Stir well, add in nuts.
One pot method:
Bring the water to a boil, add in the dry ingredients. Cover tightly, take off the stove (in cool temperatures use a pot cozy) and let sit for 10 minutes. Stir well, add in nuts.
Instant brown rice can be used, give it a full 15 minutes 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 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, that has been finely grated .