Warm rice pudding is a comfort food. It’s easy to prep on the trail. It won’t be as smooth as commercial rice pudding, but does it matter 20 miles in?
Rice Pudding
Ingredients:
- 2⁄3 cup instant rice
- 1⁄3 cup raisins
- 1⁄3 cup brown sugar
- 3 Tbsp dry milk
- 1 tsp potato starch* or cornstarch
- ¼ tsp ground cinnamon
Instructions:
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 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.
Notes:
*Corn starch doesn’t work when doing this FBC; you will want potato starch for cooking it FBC or in an insulated mug. You can use it if doing it in the one-pot method. If you want a thicker pudding, use 2 teaspoons corn starch.
