Prepping · Recipes

Prepper Recipes: Making Rice Couscous (With Recipe)

Let me introduce you to the concept of instant rice couscous. Couscous is made of semolina wheat, and is precooked, just needing water to rehydrate it. It is however full of a pesky thing called wheat, which my youngest cannot eat. We quit consuming couscous years ago due to him, and I have missed using the recipes I developed using it. Sure, you could use instant rice instead but it was never the same texture.

Pictured is basic instant white rice, a staple in many hiker and prepper pantries. It takes on the flavor of whatever you put into it. It is certified gluten free if you buy Minute Rice brand. And with a tiny bit of work you can convert it.

Rice couscous:

It rehydrates quicker as a bonus, and has a finer texture, making it even better for younger children on trips to eat. Breakfast and dessert recipes made with have a creamy texture.

To make:

Measure the amount of rice you want (for example 1 cup) and add into a dry grinding container, we have a Vitamix Blender and use this, or a food processor. A regular blender will process it somewhat, but it may not be as fine. A clean coffee grinder used for herbs can also be used.

Run until it looks about the size of couscous. Store tightly sealed until ready to use in a glass jar.

That is it.

Use it any instant rice recipe. If using in a couscous recipe keep the water added to a 1:1 ratio (1 cup rice + 1 cup water, and for any dry goods added it is the same – if you add in 2 Tbsp dried veggies, add 2 Tbsp water).


Don’t process more than 2 cups at a time so the rice keeps moving while being chopped. Otherwise the bottom layer may become rice powder.

The rice is thick, so if you like your morning rice porridge softer, add in an extra quarter cup water.

Breakfast Pumpkin Spice Rice


  • 2 cups instant rice, prepped to rice couscous
  • ¼ cup dried cranberries
  • ¼ cup full fat dry milk
  • 2 Tbsp dried apples, chopped up
  • 2 Tbsp brown sugar
  • 1 tsp dried ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp fine sea salt
  • ¼ tsp ground nutmeg
  • Pinch ground cloves

Also take:


At home pack the rice, cranberries, apples, ginger and spices into a quart freezer bag (for FBC) or in a sandwich bag, seal tightly. Mark “Add 2 cups water”. Tuck the oil with it.

FBC Method:

Bring 2 cups water a boil, turn off stove, put freezer bag in your cozy. Add in the oil, then the water, Stir well, seal tightly and let sit for 15 minutes. Stir again and serve. (Make a second “bowl” out of another freezer bag, cuffed down)

Insulated Mug Method:

Add all ingredients into a large insulated mug, add 2 cups boiling water over. Stir well, cover and let sit for 15 minutes. Stir and serve.

One Pot Method:

Brings 2 cups water and oil to a boil in a 1.4 liter or bigger pot. Add in rice, stir well, put on lid, turn off stove. In cooler temperatures, or at altitude, insulate the pot in a pot cozy. Let sit for 10 to 15 minutes. Stir and serve.

Serves 2.


To make dairy free, you can substitute any favored dry non-dairy milk. Coconut works well.