This simple recipe is quick to prepare at home, and VERY easy to make in the field! Created and tested by guide Paige to accommodate a gluten-free diet, it’s been a popular breakfast for the 2018 season!
Serves: 2 people
Ingredients:
- 2 cups instant rice
- 1 packet of coconut milk powder
- 1/2 cup freeze dried blueberries
- 1/4 tsp cinnamon
- 1/3 cup brown sugar
Cooking Equipment Needed: 1 pot
Directions:
Before leaving for your trip, combine all ingredients in a plastic bag. In the field, bring 3 cups of water to a boil and add the contents of the bag. Cook until done.
Bon appetit!
