This dessert packs cleanly for camp without turning your food bin into a graveyard of half-used containers. For Salted Maple Walnut Rice Pudding, stash the rice, a pinch of sea salt, and chopped walnuts together, then toss in a small bottle of maple syrup that can also handle pancakes in the morning. It’s a one-pot, one-spoon situation—no baking dish to haul and no pan to soak in chilly water.
On a camp stove, rice pudding rewards a low flame and a little attention. Stir often as it thickens so it stays silky instead of catching on the bottom, and take a minute to toast the walnuts first right in the pot for deeper flavor and a crisp bite against the soft grains. When it starts smelling like warm milk and toasted nuts, you’re right where you want to be.
Finish with a drizzle of maple and that small hit of salt to keep the sweetness in check. Serve it warm on cool evenings, or let it cool into a thicker pudding that holds up well on the picnic table. Clean up is easiest while the pot is still warm—wipe, quick rinse, done.
Salted Maple Walnut Rice Pudding
Equipment
- Medium saucepan
- Spoon
- Bowl
Ingredients
- 3/4 cup short-grain white rice uncooked
- 2 1/2 cups whole milk or oat milk for dairy-free
- 1/2 cup water
- 1/4 cup pure maple syrup plus extra for drizzling
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 cup walnuts toasted and roughly chopped
Instructions
- Combine rice, milk, water, and sea salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low. Cover and cook for 20 minutes, stirring every few minutes to prevent sticking.
- Remove lid and continue simmering, uncovered, for another 8-10 minutes, stirring often, until the rice is tender and the mixture is creamy.
- Stir in maple syrup and vanilla extract. Simmer 2 more minutes, then remove from heat.
- Divide the pudding between bowls. Top with toasted walnuts and an extra drizzle of maple syrup. Serve warm.