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