Old-Fashioned Tapioca Pudding

recipe
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.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Wendy Kalen,

Cooking Light

August 2006
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