Backpacking pineapple ginger rice

Modified from this recipe: http://www.backpackingchef.com/yr-pineapple-ginger-rice.html

3/4 c jasmine rice
1/2 cube salt-free gluten-free bouillon cube

1 can crushed pineapple
Small handful ramp stems and flower buds, well cleaned
Fat thumb-sized chunk of fresh ginger, peeled and sliced thinly

1/2 tsp salt

1. Rinse the jasmine rice several times in cold water, cover with ~1/2 inch cool water, add bouillon cube. Bring to a boil, reduce heat to lowest level and simmer until water is completely absorbed. Let sit 5-10 minutes covered.

2. Spread rice thinly on a dehydrator tray, turn halfway through and break up any chunks. Dry until it is once again hard (like it was prior to cooking the first time).

3. Drain pineapple and dehydrate little chunks of pineapple until dry. Also dehydrate ramp stems and ginger slices.

4. Pulse ramp stems and ginger in the food processor.

5. Once cool, combine all items into a Ziploc bag. In the field, boil ~1.5 cups water and combine with rice mixture. Let sit, cover and insulated until rice is rehydrated. Side dish?