Breakfast Pistachio Rice Pudding

I came up with this recipe for my other website, TrailCooking. But yum, it was good – so tasty I needed to share it and share it also in a standard kitchen recipe. To see the backpacker recipe, head over.

In the recipe I used our favorite dried cranberries: Traverse Bay Fruit Co. Dried Cranberries well worth sourcing out for their superior taste!

Breakfast Pistachio Rice Pudding

Ingredients:

1⁄2 cup instant rice
1⁄4 cup dried cranberries
1 Tbsp brown sugar, packed
1⁄2 tsp ground cinnamon
1⁄4 cup pistachios, chopped fine
3⁄4 cup low-fat milk

Directions:
Bring the milk to a boil, add in the dry ingredients (except for the nuts). Cover tightly, take off the burner and let sit for 10 minutes. Stir in the nuts.

Notes:
Instant brown rice can be used, give it a full 15 minutes sitting time.

¼ cup shelled pistachios are about 50 of the nuts. Use a lightly salted and roasted for best taste. Reserve a couple of whole ones to decorate the pudding.

Serves 1.

~Sarah