Who doesn't like rice pudding? In our camping recipe, the classic even gets an almond caramel as a topping. Whether for breakfast or as a dessert - the creamy porridge is the ideal dessert for outdoors. Our camping recipe is presented by outdoor chef Kieran Creevy.
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From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Special flavor: real vanilla beans
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 2 people
Almond caramel
- 1 large handful of almonds, coarsely chopped
- 4-6 tablespoons sugar
- juice of ¼ lemon
- 1 tablespoon butter
Rice pudding
- 1 cup basmati or jasmine rice
- ⅛ cup sugar
- pinch of salt
- 4 cups milk
- ½ vanilla bean
- ½ -1 tsp cinnamon powder
- 3 Tbsp. chunky applesauce (available in jars in most German, Swiss and French supermarkets - usually without added sugar)
- 1 tbsp. butter
To serve
- roasted cashews
- Almond caramel
- ½ tsp cinnamon powder
Preparation Almond Caramel
- Heat a dry frying pan until hot.
- Add sugar and lemon juice.
- Let it foam up.
- When the mixture starts to turn color, remove from heat and gently swirl the pan (being careful not to get any of the mixture on your hands or clothing).
- You want the sugar mixture to turn golden brown, so keep putting the pan back on the stove for a few seconds before swirling it again to mix it completely.
- Once the sugar is golden brown, add butter and swirl again to mix everything completely.
- Transfer the crushed almonds to a piece of greaseproof paper on a plate and spread thinly. Carefully pour the caramel over the nuts and let cool completely.
- DO NOT taste or touch for at least 10 minutes.
- Carefully peel off the paper and break the caramel into pieces.
By the way This is a caramel for sucking, if you chew it will stick to your teeth.
Preparation rice pudding
- Pour milk, sugar, cinnamon, vanilla bean and salt into a saucepan.
- Bring to a boil, reduce to a simmer and add the rice.
- Cover and cook until tender, stir in the butter, remove from heat and let stand for a few minutes. Pour into bowls, sprinkle with caramel, nuts and cinnamon and spoon some applesauce on top.
All pictures by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
