Breakfast Pistachio Rice Pudding



Recipe Type: Breakfast
Cuisine: Freezer Bag Cooking, Insulated Mug Method, One Pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 1
Description: Sweet and savory breakfast
  • 1⁄2 c instant rice
  • 1⁄4 c dried cranberries
  • 1⁄4 c dry milk
  • 1 T brown sugar, packed
  • 1⁄2 t ground cinnamon
  • 1⁄4 c pistachios, chopped fine
  • 3⁄4 c water
  1. At home:
  2. Bag the rice, cranberries, milk, sugar, and cinnamon in a quart freezer bag (for FBC) or a sandwich bag (for one pot method). Bag the nuts separately.
  3. In camp:
  4. FBC method:
  5. Bring the water to a boil, add to the freezer bag. Stir well, seal tightly and let sit in a cozy for 10 to 15 minutes. Stir well and add in the nuts.
  6. One pot method:
  7. Bring the water to a boil, add in the dry ingredients. Cover tightly, take off the stove (in cool temperatures use a pot cozy) and let sit for 10 minutes. Stir in the nuts.
Instant brown rice can be used, give it a full 15 minutes sitting time. Brown rice works best using the one pot method.[br]1/4 cup shelled pistachios are about 50 of the nuts. Use a lightly salted and roasted for best taste. Reserve a couple whole ones to decorate the pudding.