Maple Pistachio Rice Pudding

Posted on Posted in Backcountry food

This recipe comes courtesy of Carmen Scott.

(Serves one)
1 cup water
½ cup rice
2 Tbsp creamed coconut
¼ cup raisins
1-2 Tbsp maple syrup
½ tsp cinnamon
¼ cup pistachios, chopped
2 Tbsp hemp hearts

Bring water to a boil.
Add in creamed coconut and rice. Cover and cook according to rice directions (will depend on which type of rice you choose).
Stir every few minutes to incorporate creamed coconut.
Once liquid is absorbed, remove from heat and add all other ingredients. Sprinkle with hemp hearts.

A little about Carmen:  We met Carmen at the Sea to Sky Gondola HikeFest event. Carmen Scott is a holistic nutritionist based in beautiful Squamish, BC.  She loves to take the principles of whole food eating and experiment with it everywhere, from her kitchen to her camp stove in the backcountry.  Carmen’s goal is to empower people  to make their own informed decisions and take their health into their own hands.

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