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Camping recipe: rice pudding with caramel note

  • December 14, 2022
Credits cover image: Lisa Paarvio

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.

From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on 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
  • 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

  1. Heat a dry frying pan until hot.
  2. Add sugar and lemon juice.
  3. Let it foam up.
  4. 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).
  5. 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.
  6. Once the sugar is golden brown, add butter and swirl again to mix everything completely.
  7. 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.
  8. DO NOT taste or touch for at least 10 minutes.
  9. 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

  1. Pour milk, sugar, cinnamon, vanilla bean and salt into a saucepan.
  2. Bring to a boil, reduce to a simmer and add the rice.
  3. 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.

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