When your hands are cold and you’re trying to break camp fast, the last thing you want is a sticky pot that needs real scrubbing. Backpacking Cinnamon Almond Rice Porridge is built for those mornings: a single-bag dry mix you can dump into your mug or pot, add hot water, and be eating while the stove cools down.
Instant rice thickens quickly on a small burner, and powdered milk turns it creamy without hauling anything fragile. Cinnamon gives it that warm, bakery smell that makes an early start feel less brutal, and almonds bring a satisfying crunch that holds up even after a few days in the pack.
Keep it simple or tweak it based on the day’s plan—use a little less water for a spoonable porridge, or thin it out if you’d rather sip it while you pack. It scales easily for partners, and it won’t leave you with more cleanup than a quick swirl and rinse at the next water source.
Backpacking Cinnamon Almond Rice Porridge
Equipment
- Small backpacking pot
- Spoon
Ingredients
- 1 cup instant rice
- 1 cup water
- 2 tbsp dried milk or coconut milk powder
- 1 tbsp sliced almonds
- 1 tbsp raisins
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Add water to pot and bring to a boil over backpacking stove.
- Stir in instant rice, dried milk, almonds, raisins, brown sugar, and cinnamon.
- Reduce heat and simmer, stirring, for 3-4 minutes until thick and creamy.
- Eat hot straight from the pot.