Backpackers’ Rice Pudding

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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.




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