13 January 2009
Trailcooking’s Quick Rice Pudding
Posted by admin under: Recipes .
For more great recipes like this go on over to the trailcooking blog.
This recipe has been a favorite on the Freezerbagcooking website for a couple years now. You can eat it as a hot dessert or make it for breakfast.
As always, you can adjust the amount of sugar if you like it less sweet. Some may like a pinch of salt added as well.
The potato starch listed is a great thickener, it works much better than corn starch with no taste.
Rice Pudding
In a quart freezer bag:
2/3 cup instant rice
1/3 cup raisins
1/4 cup brown sugar
3 Tbsp dry dairy milk
1 tsp potato starch
1/4 tsp cinnamon
FBC method:
Add 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.
Mug method:
Add 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.
One pot method:
Bring 1 cup water to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove and cover tightly. Let sit for 10 minutes. In cold weather insulate in a pot cozy.
Serves 2 as a desert, 1 for breakfast.
~Sarah
I’m reading Sarah’s blog on a daily basis now. She’s always pulling stuff out of the archives and has a great dehydration section. Well? Aren’t you interested? Go on! I have to go buy these ingredients for our desert campout this weekend.
- Ray-man, Ro-mon, Rah-Men
- Girl Scouts’ Winning Ways (BBQ Edition)
- Tortilla PB&J
- Homemade Girl Scout Cookies
- Another Cookie Recipe
