Mango Rice Pudding

 2 hungry backpackers  5 min prep, 15 min cooking  147 g / serving

Rice for breakfast? Why not? This creamy and slightly sweetened rice pudding recipe is perfect for cold mornings in the backcountry. Complete this breakfast with a homemade hot chocolate or latte to boost the protein and calorie count.


Note: This recipe contains affiliate links. You can read my disclosure here.

  • ¾ cup (175 ml) basmati or other long grain rice
  • ½ cup (125 ml) unsweetened dried mangoes*
  • 1 tbsp (15 ml) white sugar*
  • 1 pinch of salt
  • ⅔ cup (160 ml) skim milk powder
  • 2 tbsp (30 ml) coconut milk powder
  • 2 tbsp (30 ml) unsweetened coconut chips
*If using dried mangoes with added sugar, skip the white sugar.


  • Stove + fuel
  • Pot large enough for 1 liters (4 cups)
  • Wooden spoon to mix
  • Bowl to eat (you could always eat directly in the pot, no judgement here!)
  • Spork or fork!

Before trip

  1. Mix in plastic bag #1: rice, dried mangoes, sugar and salt.
  2. Mix in plastic bag #2: skim milk powder, coconut milk powder and coconut chips.

At camp

  1. Bring 2½ cups (625 ml) of water to boil with the content of bag #1.
  2. When the water reaches the boiling point, reduce the heat and let simmer until the rice is fully cooked. Remove from heat.
  3. Add the content of bag #2.
  4. Mix well.
  5. Enjoy!
comments powered by Disqus