This rice pudding recipe is great for breakfast or as a backpacking dessert. Cook the rice at home in vanilla flavored almond milk and then dehydrate it.
Combine one cup rice, two cups of Silk® Pure Almond Milk, plus one teaspoon vanilla sugar and bring to a boil. Soy milk can be used, but I prefer almond milk.
Reduce heat to low and simmer until rice is tender. Add ¼ cup more liquid if necessary.
Spread cooked rice out on dehydrator
trays covered with non-stick sheets, parchment paper or the liners that
came with your unit. Dry the rice at 125° for approximately five hours.
Dehydrating rice times vary with dehydrator models and humidity. Once or
twice through the drying process, break up any rice that is stuck
together. It’s not a problem if some rice remains stuck together since
it will separate when you cook it on the trail. Rice will be hard when
Yield: One cup rice = 3½ cups cooked = approximately 1¾ to 2 cups dried.
½ Cup Dried Vanilla-Almond Rice
¼ Cup Raisins
½ tsp Sugar
Pinch Cinnamon (about ¼ tsp)
¾ Cup Water to Rehydrate
Pack raisins in a separate small bag and enclose with rice, sugar and cinnamon.
Substitute a different dried fruit for raisins and add fruit leather. Cedric likes both versions, but the fruity version with pineapple pieces and peach/apricot fruit leather is his favorite.
On the Trail:
Combine all ingredients with water in pot and soak five minutes. Light stove and heat to near boiling. Remove from stove and wait ten minutes before eating.
Learn about Dehydrating Rice for Rice Pudding and Rice Meals.