Rice Pudding

Rice Pudding
  • 2⁄3 cup instant rice
  • 1⁄3 cup raisins
  • 1⁄3 cup brown sugar
  • 3 Tbsp dry milk
  • 1 tsp potato starch*
  • ¼ tsp ground cinnamon

At home pack everything in a quart freezer or sandwich bag.

FBC method:

Add 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.

Insulated mug method:

Add 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.

One pot method:

Bring 1 cup water to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove and cover tightly and let sit for 10 minutes. In cold weather insulate in a pot cozy.

Serves 1.
*Corn starch doesn’t work when doing this FBC. You can use it if doing it in one pot method.