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Old-Fashioned Tapioca Pudding

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

Ingredients

  • 3/4 cup water
  • 1/3 cup uncooked small pearl tapioca
  • 2 1/4 cups 2% reduced-fat milk
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Grated whole nutmeg (optional)

Nutrition Information

  • calories 221
  • caloriesfromfat 22 %
  • fat 5.3 g
  • satfat 2.5 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 7.7 g
  • carbohydrate 35.5 g
  • fiber 0.1 g
  • cholesterol 109 mg
  • iron 0.7 mg
  • sodium 252 mg
  • calcium 169 mg

How to Make It

  1. Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.

  2. 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.

  3. 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.