Another winter backpacking trip. The pack is heavy with gear and clothing, the climbs are steep and the breaking of trail through the fresh snow takes longer than expected. But a wonderful day is had skiing deep into the backcountry. The skies are a bright blue. And the winter sun reflected on the snow covered peaks. Beauty surrounds everything. Soon, a suitable campsite for the evening is spotted. A sheltered area among the trees with a view across the frozen lake. Camp is quickly made. The stove is primed. Dinner is cooked and quickly eaten.

Twilight soon comes. Night arrives. A coldness settles into the night air. It is time to warm up the night a bit. It is time for dessert. Something with calories, nourishment, and warmth in every bite. It is time to make some banana nut rice pudding.

Ingredients

• ½ cup Nido milk powder
• ¾ cup instant white rice
• ½ tsp pumpkin spice
• ½ tsp brown sugar
• ½ box 3.5 oz instant banana pudding mix
• ½ cup dried cranberries
• 1 tbsp powdered butter
• ¼ cup chopped walnuts

At Home

• Add all ingredients to mixing bowl and mix thoroughly
• Add ingredients to quart size resealable plastic bag

In Camp

• Bring 1.5 cups of water to boil
• Add all ingredients to water
• Continuously stir for three to four minutes or until mixture starts to thicken
• Set aside covered pot for about five minutes
• Eat while warm

The winter night may be cold, but this simple dish will help warm the insides. A comfort-food spin on a familiar classic. The dish is quickly prepared at home. And, most importantly, is also quickly made once in camp. Important when the temperatures are cold and darkness comes early. This recipe is enough to make a scrumptious dessert for two backcountry winter campers.

Editor's Note: This recipe originally appeared in Issue 26 of TrailGroove Magazine. You can read the original article here.