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Backcountry Pistachio & Cardamom Rice Pudding
Backcountry Pistachio & Cardamom Rice Pudding
A classic sweet treat with an earthy touch of nuttiness and spice. COOKING METHOD: Dehydrating, Prep & Go
Equipment
- 1 Dehydrator optional
Ingredients
- ½ cup white minute rice, uncooked OR
- ¾ cup homemade dehydrated white rice (about 1 cup cooked rice - see notes)
- 1 tbsp powdered milk (skim or whole)
- 2 tbsps sugar
- 10 pistachios, shelled
- ⅙ tsp cardamom
- 1 splash vanilla
Instructions
If using minute rice:
- Combine everything (except vanilla) in a sealable container and you’re good to go! Remember to bring vanilla to add in later (see rehydrating instructions below).
If dehydrating own rice:
- 1. Cook rice according to directions (using old/leftover rice works as well - see notes)
- 2. While rice is cooking, combine vanilla and water in a bowl.
- 3. Once rice is cooked, scoop out 1 cup of rice and mix into vanilla and water mixture. (This is to add flavour to the rice and means you don’t have to pack out vanilla!)
- 4. Spread rice on mesh lined dehydrating sheet. Dehydrate at 135℉ for about 2 hours.
- 5. Once rice is complete, combine in a container with sugar, powdered milk, pistachios and cardamom (see rehydrating instructions below).
Notes
- You can use any type of rice, however white rice that isn't sticky is best, such as basmati.
- You can use leftover rice, however, you may need to break up big clumps that have formed with your fingers, or by rinsing the rice with some water and draining.
- Scroll down for rehydrating instructions and storage guidelines.
Nutrition
Serving: 1gCalories: 254kcalCarbohydrates: 50gProtein: 6.4gFat: 2.7gSaturated Fat: 0.3gCholesterol: 0mgSodium: 39mgFiber: 1gSugar: 24g
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How to "rehydrate" before consuming:
- Add 1/3 cup boiling water (add splash of vanilla now if using minute rice)
- Stir
- Let sit for approx. 12 mins
- Stir & enjoy
Rehydrating Tips:
- Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better.
- After soak time is finished, add more hot water if you find the meal dry or crunchy.
Storage Guidelines:
- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- For longer term storage, store in your freezer (especially if not vacuum sealed)
- When dried and stored properly, this should have a shelf life of several months.
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
