This is a very light dessert for backpacking, which I made at Mt. Pleasant last weekend for two people. This recipe is adapted from an article by Christine and Tim Conners in Backpacking Magazine April 3, 2013. (I had a recipe for sticky buns in one of their cookbooks.) The recipe is for 4 servings, and I halved it for the trip, making 2 generous servings.
2/3 cup milk powder (I like Nido, which is a whole milk powder)
1-1/2 cups instant rice (I used Minute rice)
1/2 tsp. cinnamon
1/2 tsp. brown sugar
1 pinch nutmeg (optional)
1 3.4 oz. package vanilla instant pudding mix (I used Jello brand)
1 cup raisins
At home put all the ingredients in a ziplock baggie. If making for 2 people, divide the recipe in half.
At camp, bring 1-1/3 cups of water to a boil. Add the dry ingredients from the baggie and stir well. Bring back to a low boil, and then remove from heat and cover, allowing to rest for at least 5 minutes to rehydrate the rice. Check to see if the rice is fully rehydrated. If not, stir in a little more water, reheat to a low boil, and allow to rest again. Be careful not to scorch the bottom of the pan.