Breakfast Rice
Last night's rice, loosened with milk and sweetened into something close to rice pudding.
- calories
- 390
- weight
- 7.2 oz
- cal / oz
- 54
- protein
- 8 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 10 min
- total time
- 12 min
- water
- 120 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Campfire coals
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- One pot
- Grab and go
- Day one only
- Dump and stir
Ingredients
| Cooked rice | 2 cups | cook extra at dinner the night before |
|---|---|---|
| Powdered milk | 1/3 cup | reconstitutes to about a cup |
| Sugar | 2 tbsp | |
| Raisins | 1/4 cup | |
| Cinnamon | 1/2 tsp |
Method
- Put the cold rice in the pot and whisk the milk powder into about 240 ml of water.
- Pour the milk over the rice until it looks slightly soupy. It thickens as it heats, so err wet.
- Stir in the sugar, raisins, and cinnamon.
- Simmer five minutes over a low flame, stirring so the bottom does not catch.
This is a leftovers recipe, which is the point: it costs one extra cup of rice and two minutes at dinner, and it buys you a hot breakfast that needs no second ingredient list.
It only works on day two of a given rice pot. Cooked rice left warm for longer than a night is not something to gamble a trip on.
Packing
Milk powder, sugar, raisins, and cinnamon premix into one bag; the rice is whatever you deliberately overcooked at dinner.
Variations
- A spoon of peanut butter turns it into something much richer, at the cost of the nut-free label.
- Dried apple and a little more cinnamon in place of the raisins.
Breakfast rice on the Outdoor Boys channel, catalogued at outdoorboysalmanac.com.