Backpacking Cinnamon Almond Rice Porridge
A lightweight, packable rice porridge sweetened with cinnamon and almonds, made with instant rice and dried milk for a quick, fortifying hot breakfast on the move.
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.
Notes
Perfect for solo backpackers or minimalist campers—just add boiling water and cook. All ingredients are shelf-stable and lightweight.