I first wrote about Raspberry Rice Pudding as a breakfast in my post Raspberry Overload and Go Outdoors as a meal I put together because of my bumper crop of raspberries this year.
Editor’s note: Since posting this, I have discovered that “riced” taro that is steamed and dehydrated makes a great substitute for rice in porridge or oatmeal type meals!
#instantrice #dehydratedraspberries #cashews #ginger #powderedcoconutmilk
It wasn’t until I ate it on the trail that I realized it would be this bright pink goodness in the morning.
I used dehydrated raspberries, dried ginger and cashews to give a tangy contrast to the creamy coconut milk and rice. You can also used freeze dried raspberries from the grocery store if you want to skip the dehydrating step.
Think pink and enjoy!
For tips specifically on berries, click on the link to my post at the top of this page. You can also find a similar recipe and why I sometimes eat rice on the trail in my post Arroz con Leche.
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. If you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Raspberry Rice Pudding
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Course: Breakfast, Main Dish
Cuisine: Dairy Free, Gluten Free, Paleo, Vegan
Servings: 1 serving
Ingredients
- 1/2 cup instant rice
- 1/4 cup powdered coconut milk
- 1/4 cup dehydrated raspberries
- 1/4 cup cashews
- 1/4 teaspoon dried ginger optional
Instructions
- When assembling at home, simply place all the ingredients into a ziploc bag. If you want to be able to add hot water to the bag instead of using a bowl, use a freezer ziploc bag.
- When you are at camp, you can either eat your rice pudding hot or cold. For hot, pour about 2/3 cup (a bit more than it takes to cover) hot water over mix and let sit 5 minutes until rice is soft.
- For cold, pour 2/3 cup cold water over mix 30-60 minutes or so before wanting to eat and let sit until rice is soft.
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