Rice Pudding

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.

At Home:

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.

Dehydrating Rice:

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 properly dried.

Yield: One cup rice = 3½ cups cooked = approximately 1¾ to 2 cups dried.

Rice Pudding with Raisins and Cinnamon

Serves 1

Ingredients:

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.

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.

Fruity Variation:

Substitute a different dried fruit for the raisins, omit the cinnamon and add ¼ cup fruit leather. Try pineapple pieces and peach/apricot fruit leather. Bananas work well also.


Continue Reading...

Next dessert recipe: Sweet Potato Bark Porridge. Great for breakfast, too.

Return to Dessert Recipes Table of Contents

Find Dessert Recipes in Recipes for Adventure


Return to Home Page

Return to Top of Page