Mango Rice Pudding

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.

Ingredients

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

Equipment

• 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!