Backcountry Cardamom-Date Rice Pudding
Creamy, spiced rice pudding simmered on a backpacking stove and studded with chopped dates. Comforting and naturally sweet, it’s a cozy treat for alpine evenings or chilly mornings.
Equipment
- Small pot (1.5–2L)
- Spoon
- Backpacking stove
Ingredients
- 1/2 cup short-grain rice or sushi rice
- 1 3/4 cups whole milk or plant-based milk
- 1/4 cup chopped dates
- 2 tablespoons sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Combine rice, milk, sugar, cardamom, cinnamon, and salt in a small pot over medium heat.
- Simmer, stirring often, for 10–12 minutes until thick and creamy and rice is cooked through.
- Stir in chopped dates and vanilla, simmer 2 more minutes.
- Let rest 2–3 minutes, then serve hot or warm.
Notes
Stir regularly to avoid scorching, especially on a backpacking stove. Use a silicone spatula for easy cleanup. Can be made ahead and packed in jars for the trail.