CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-01-13
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1/4 cup powdered milk
- 1/2 tsp salt
- 1 tsp of your favorite curry powder
- 3 1/2 cups water
- 2 cup instant rice
- 1/4 cup cashew halves or pieces
- 2 Tbs dried apricots, chopped
- 2 oz grated cheddar cheese
Instructions
Mix dry milk and enough water to form a paste. Add remaining water, mix well and bring to a boil. Stir in rice. Cover and simmer for 10 minutes. Add apricots. Continue to simmer until water is absorbed and rice is soft (about 10 more minutes). Stir in nuts and cheese. Serve when the cheese is melted.
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