A simple breakfast backpacking recipe that is easy on the stomach. It can also be a dessert after dinner and serves 2. It’s not too sweet but creamy and delicious.
Fruity Breakfast Rice
- ½ tsp cinnamon
- ¼ cup diced dried fruit blend
- 2 Tbsp dry milk
- 2 Tbsp brown sugar
- 2 Tbsp butter powder
- 1 cup instant rice
At home, add all ingredients into a quart freezer bag.
When ready to eat:
FBC method:
Place the freezer bag into an FBC Cozy, or similar, and add 1¼ cups boiled water to the bag. Stir well, seal, and let hydrate for 15 minutes. Stir well and serve.
Mug method:
Add 1¼ cups boiled water to the mug. Stir well, cover tightly, and let sit for 15 minutes. Stir well and serve.
One Pot Method:
Add 1¼ cups water to a small pot and bring to a boil. Add dry ingredients, stirring well. Remove the pot from the stove and let it sit for 15 minutes. In cooler weather or at altitude, use a pot cozy to insulate. Stir well and serve.
Serves 1 large appetite or 2 smaller (for dessert).
