Backcountry Pistachio & Cardamom Rice Pudding​​
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A classic sweet treat with an earthy touch of nuttiness and spice. This recipe is tailored to backcountry cooking, but you could cook it at home in the kitchen too!
Cooking method: Just add water, dehydrating (optional)
Approximate dry weight (per serving):Â 64g
Dietary preferences: Vegetarian, gluten-free, egg-free, soy-free
Macronutrients (per serving):
Carb Energy
50g | 200 kcal
Protein Power
6.4g | 26 kcal
Fat Fuel
2.7g | 24 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Pistachio & Cardamom Rice Pudding Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
White Rice
Native to: Southeast Asia
Top 3 nutrients: carbs, thiamine, iron
If you don’t have a dehydrator, you’ll want to use minute rice. If making your own rice, use any white rice of your preference that isn’t sticky, such as basmati.Â
Milk Powder (Cow Dairy)
Native to: world-wide (domesticated)*
Top 3 nutrients: protein, calcium, vitamin D
In addition to the sweet creamy flavour it provides, it adds a good amount of protein. You can use skim or whole milk powder, however, whole milk powder does have a noticeably better flavour .Â
*Milk cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
White Sugar or Vanilla Sugar
Native to: South Pacific (sugarcane); Europe (sugarbeets)
White sugar or vanilla sugar is recommended, but you can use any alternate sugar of your choice. The touch of sugar lightly sweetens the rice and amplifies the flavours of the cardamom and pistachios. Note: vanilla sugar is an easy way to get the touch of vanilla without needing to pack out vanilla extract.
Pistachios
Native to: Middle East
Top 3 nutrients: protein, healthy fats, fiber
Unsalted pistachios are best, but salted is fine too! Feel free to buy shelled, but save a good chunk of change and get shelled (and shell them yourself).
Cardamom
Native to: India & Sri Lanka
Top 3 nutrients: vitamin C, potassium, calcium
Mmmm cardamom adds lovely citrus, floral, and spicy notes to the pudding. Although there is such a thing as black cardamom (earthy and savoury), opt for more commonly used green cardamom (citrusy, fresh).Â
Vanilla Extract
Native to: Mexico (vanilla)
While pure vanilla extract is generally considered the superior choice for flavor, the choice between pure and artificial vanilla extract often comes down to personal preference and budget. Pure vanilla extract is made from vanilla beans, which are the fruit of the vanilla orchid. Artificial Vanilla Extract (Vanilla Flavoring) is made from synthetic compounds such as vanillin.
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Backcountry Pistachio & Cardamom Rice Pudding:
- Keep stored in a sealable container or bag
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use.Â
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
When you take these measures, your unprepared pudding can last for several months, up to a few years!
Per serving:
- Add 1/3 cup boiling water (add splash of vanilla now if using minute rice – omit if using vanilla sugar)
- 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.Â
- After sitting time is finished, add more hot water if you find the meal dry or crunchy. Â
More "Just Add Water" recipes:
Backcountry Pistachio & Cardamom Rice Pudding
A classic sweet treat with an earthy touch of nuttiness and spice. This recipe is tailored to backcountry cooking, but you could cook it at home in the kitchen too!COOKING METHOD: Just add water, Dehydrating (optional)
Notable Equipment
- 1 Dehydrator optional
Ingredients
- ½ cup white minute rice, uncooked OR
- ¾ cup homemade dehydrated white rice see notes
- 1 tbsp powdered milk (skim or whole)
- 2 tbsps sugar, white or vanilla recommended
- 10 pistachios, shelled
- â…™ tsp cardamom
- 1 splash vanilla extract, *Omit if using vanilla sugar - see notes
Instructions
If using minute rice:
- Combine everything in a sealable container and you’re good to go! Remember to bring vanilla to add in later if you're not using vanilla sugar (see rehydrating instructions below).Â
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 or worry about buying vanilla sugar!)
- 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
If dehydrating your own rice:
- You can use any type of rice, but white rice that isn't sticky is best, such as basmati.Â
- You can use leftover rice. Break up big clumps that have formed with your fingers, or by rinsing the rice with some water and draining.Â
- Omit adding the vanilla extract prior to dehydrating if using vanilla sugar
- Add 1/3 cup boiling water (add splash of vanilla extract now - omit if using vanilla sugar or prepared vanilla infused rice)
- Stir
- Let sit for approx. 12 mins
- Stir & enjoy
Nutrition
Calories: 254kcalCarbohydrates: 50gProtein: 6.4gFat: 2.7gSaturated Fat: 0.3gCholesterol: 0mgSodium: 39mgFiber: 1gSugar: 24g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
