I just completed a backpacking trip in the Sawtooths where we covered 7 miles on Day 1 & 13 miles on Day 2. This was an amazing trip full of spectacular wilderness scenery & high mountain lakes. Aside from the mileage, my biggest challenge was fueling. For this trip I had several requirements for my food:
- Lightweight
- Durable
- Able to stay reasonably fresh for several days at hotter temps
- NOT SWEET
After some experimentation, these Rice Balls fit the bill! Wrapped up in plastic wrap or tin foil, they’ll sit in your freezer all ready to go for your next outing. Give ’em a try!
Ingredients
- 1 c uncooked short grain rice
- 2 c water
- 1 sweet potato, cooked, peeled, & mashed (approx 1-1/2 c)
- 1/4 c cooked bacon, chopped
- 1 t brown sugar
- 1/2 t cumin
- 1/2 T chili powder
- 1/2 t cinnamon
- Salt & pepper
Combine the water & rice in a saucepan & bring to a boil. Lower heat & cook until all water is absorbed (approx 15-20 min). Let cool.
In large bowl, combine all ingredients & thoroughly mix together.
Heat oven to 350 deg. Line a baking sheet with parchment paper. Using a spoon or your hands, tightly pack mixture into balls roughly 2″ across. Place balls on baking sheet.
Bake for 10-15 minutes. Let cool completely before wrapping in plastic wrap or tin foil.
Can be kept in freezer until needed.
Adapted from Feed Zone Portables.