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Rum-Raisin Tapioca Pudding

Prep time 6 mins
Cook time 20 mins
Other time 2 hrs, 5 mins
Yield 7 servings (serving size: 1/2 cup)
Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water.

Ingredients

  • 1/3 cup raisins
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons uncooked quick-cooking tapioca
  • 2 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free half-and-half
  • 1 large egg, lightly beaten
  • 1/4 cup packed light brown sugar
  • 1 (3-inch) cinnamon stick

Nutrition Information

  • calories 140
  • caloriesfromfat 12 %
  • fat 1.9 g
  • satfat 0.9 g
  • protein 4.4 g
  • carbohydrate 24.1 g
  • fiber 0.3 g
  • cholesterol 35 mg
  • iron 0.5 mg
  • sodium 83 mg
  • calcium 138 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl; set aside.

  2. Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.

  3. Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.

  4. Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.

Oxmoor House Healthy Eating Collection