PEARL TAPIOCA RECIPES RECIPES

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OLD-FASHIONED TAPIOCA PUDDING RECIPE | MYRECIPES



Old-Fashioned Tapioca Pudding Recipe | MyRecipes image

Look for tapioca with pasta and grains in the supermarket. Small pearl tapioca is different from instant tapioca and takes a bit longer to cook.

Provided by Wendy Kalen

Yield 4 servings (serving size: 1/2 cup)

Number Of Ingredients 8

¾ cup water
⅓ cup uncooked small pearl tapioca
2 ¼ cups 2% reduced-fat milk
¼ teaspoon salt
⅓ cup sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
Grated whole nutmeg (optional)

Steps:

  • Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.
  • Add milk and salt to tapioca mixture; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens, stirring frequently. Combine sugar and eggs, stirring well with a whisk. Gradually stir about 1/2 cup hot tapioca mixture into egg mixture. Return tapioca mixture to pan. Cook 4 minutes or until thickened, stirring constantly.
  • Remove from heat; stir in vanilla. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl; let stand 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap. Chill. Garnish with grated nutmeg, if desired.

Nutrition Facts : Calories 221 calories, CarbohydrateContent 35.5 g, CholesterolContent 109 mg, FatContent 5.3 g, FiberContent 0.1 g, ProteinContent 7.7 g, SaturatedFatContent 2.5 g, SodiumContent 252 mg

OLD-FASHIONED TAPIOCA PUDDING RECIPE | MYRECIPES



Old-Fashioned Tapioca Pudding Recipe | MyRecipes image

Look for tapioca with pasta and grains in the supermarket. Small pearl tapioca is different from instant tapioca and takes a bit longer to cook.

Provided by Wendy Kalen

Yield 4 servings (serving size: 1/2 cup)

Number Of Ingredients 8

¾ cup water
⅓ cup uncooked small pearl tapioca
2 ¼ cups 2% reduced-fat milk
¼ teaspoon salt
⅓ cup sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
Grated whole nutmeg (optional)

Steps:

  • Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.
  • Add milk and salt to tapioca mixture; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens, stirring frequently. Combine sugar and eggs, stirring well with a whisk. Gradually stir about 1/2 cup hot tapioca mixture into egg mixture. Return tapioca mixture to pan. Cook 4 minutes or until thickened, stirring constantly.
  • Remove from heat; stir in vanilla. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl; let stand 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap. Chill. Garnish with grated nutmeg, if desired.

Nutrition Facts : Calories 221 calories, CarbohydrateContent 35.5 g, CholesterolContent 109 mg, FatContent 5.3 g, FiberContent 0.1 g, ProteinContent 7.7 g, SaturatedFatContent 2.5 g, SodiumContent 252 mg

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