Simmering on the campstove, waiting to get to just the right consistancy!
While some people like rice pudding as a dessert, I always think of it as a breakfast dish. I like the texture of rice pudding better than tapioca, and the salt and cinnamon brings a nice complexity to the flavors. I particularly like this dish when camping, probably due to it’s comfort food factor. For camping, I like to pre-mix the dry ingredients together and then cook with the water followed by the milk at the campsite.I use extra water when camping to make sure the rice gets cooked thouroughly when premixed with the rest of the ingredients. Extra water will evaporate during the simmering process anyhow.
Combine the vanilla with the brown sugar. Then add the rice, raisins, salt and cinnamon and mix through. Put this all into a baggie to take along on your camping trip.
At the campsite, put the two cups of water in a pot and add the rice pudding mix to it. Bring to a boil and then simmer until the water is absorbed (about 15 minutes). If the rice needs to get plumper or softer, you can add more water.
When the rice mix is ready, stir in the milk and cook uncovered over low heat for 30-40 minutes, stirring frequently. You are looking for it to be thick and creamy, but not too firm.
