Camp Recipe: Breakfast Rice Pudding

Breakfast rice pudding

Breakfast Rice Pudding: developed in the kitchen, tested on the trail! Soy protein powder adds nutrition to this simple, warming breakfast.

 

Camp Recipe: Breakfast Rice Pudding
Serves:
2

1 ½ cups instant white rice
2 cups water (plus more to get to the consistency you like)
2 TB soy protein powder
3 TB evaporated cane juice
Cinnamon, to taste

Suggested mix-ins: nuts, seeds, fresh or dried fruits

Mix all ingredients in cooking pot and stir to completely dissolve protein powder. Bring to a boil, stirring constantly. When the mixture is about to boil over, turn off heat, cover and let stand 5-7 minutes.

Once the rice has stood and cooked through, add more water – start with ¼ cup at a time – and stir constantly over medium heat to thicken and re-warm. Keep adding and heating until you achieve the desired consistency and temperature, about 1 minute.

Vegan, gluten and dairy free: Not all soy products are gluten free, so be sure to check the labels. Otherwise, this recipe is naturally vegan and we’ve replaced powdered milk with powdered soy milk to make it dairy free.

Camp Tip: This makes a warm, filling meal anytime, but if you’re backpacking or bikepacking, eat first, then boil water for your coffee or tea in the cooking pot – you’ll rinse out the pot and your cup, making for easy clean-up.

breakfast pudding

Camp recipe: Breakfast Rice Pudding (gluten and dairy free, vegan)

 

 

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