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Breakfast Pistachio Rice Pudding

Fri, 12/30/2011 - 13:13 — Sarah

Summary

Yield
Servings
Prep time15 minutes

Description

Sweet and savory breakfast

Ingredients

1⁄2cinstant rice
1⁄4cdried cranberries
1⁄4cdry milk
1Tbrown sugar, packed
1⁄2tground cinnamon
1⁄4cpistachios, chopped fine
3⁄4cwater

Notes

Instant brown rice can be used, give it a full 15 minutes sitting time. Brown rice works best using the one pot method.
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.

Instructions

At home:
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.

In camp:

FBC method:
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.

One pot method:
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.

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