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Rice Pudding

You can eat it as a hot dessert or make it for breakfast.

As always, you can adjust the amount of sugar if you like it less sweet. Some may like a pinch of salt added as well.

The potato starch listed is a great thickener, it works much better than corn starch with no taste.

Rice Pudding
In a quart freezer bag:
2/3 cup instant rice
1/3 cup raisins
1/4 cup brown sugar
3 Tbsp dry dairy milk
1 tsp potato starch
1/4 tsp cinnamon

FBC method:
Add 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.

Mug method:

Add 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.

One pot method:

Bring 1 cup water to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove and cover tightly. Let sit for 10 minutes. In cold weather insulate in a pot cozy.

Serves 2 as a desert, 1 for breakfast.