TAPIOCA PUDDING
Steps:
- Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
- Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
TAPIOCA RICE PUDDING RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 10
Steps:
- 1.Soak the tapioca pearls in milk overnight in the refrigerator. 2.Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil. 3.Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.
TAPIOCA RICE PUDDING
This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.
Provided by POTHEAD5
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h50m
Yield 12
Number Of Ingredients 10
Steps:
- Soak the tapioca pearls in milk overnight in the refrigerator.
- Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
- Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 32.4 g, Cholesterol 54.6 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 157.2 mg, Sugar 21.7 g
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
OLD FASHIONED TAPIOCA PUDDING
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 13h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pearls in water overnight, covered well with water. Drain the water off.
- Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
- Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
- Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
- Then add yolks to the pan while stirring. Pour into a bowl and cool.
- You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.
Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1
RICE COOKER TAPIOCA PUDDING
This uses the whole pearl tapioca...sometimes hard to find in our local grocery. I have been able to get it at Trader Joes sometimes. This is a wonderful way to make tapioca!
Provided by TishT
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Place the tapioca in the rice cooker bowl.
- In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
- Pour the milk mixture over the tapioca; stir to combine.
- Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
- When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
- Pour the pudding into a large bowl or individual dessert dishes.
- Let cool.
- Serve warm, if desired, or refrigerate, covered with plastic wrap.
TAPIOCA PUDDING
This makes a wonderfully thick tapioca pudding with lots of tapioca in it. It's almost like a tapioca cream. To my way of thinking this makes just enough for one, but if you want to double it to share, use the entire egg rather than 2 yolks.
Provided by Vyrianna
Categories Dessert
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
- Cook and stir over medium heat until mixture comes to a full boil.
- Remove from heat; stir in vanilla.
- Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
- May be cooled longer and/or in the refrigerator. May be served warm or cold. (I like warm my husband prefers chilled.).
Nutrition Facts : Calories 408.6, Fat 13, SaturatedFat 7, Cholesterol 200.2, Sodium 256.2, Carbohydrate 62.8, Fiber 0.1, Sugar 43, Protein 10.5
COCONUT TAPIOCA PUDDING (RICE COOKER)
For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.
Provided by duonyte
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
- Open the cover and stir briefly every 20 minutes, then close cover.
- At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
- Let cool. Serve warm, or refrigerate covered with plastic wrap.
- Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
FLUFFY TAPIOCA PUDDING
Make and share this Fluffy Tapioca Pudding recipe from Food.com.
Provided by catlover510
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
- MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
- COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
- *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
- Cool 20 minutes or until cold; stir.
Nutrition Facts : Calories 127.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 41.8, Sodium 75.8, Carbohydrate 22.6, Sugar 21, Protein 3.7
PEARL TAPIOCA PUDDING
Make and share this Pearl Tapioca Pudding recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
- Stir gently once in a while. Chill.
- Add walnuts and vanilla.
- Pour in a deep glass dish and cover with sweetened whipped cream.
- This is easy to do in crock-pot and takes no watching.
- Serves 8.
- Recipe may be doubled.
- Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
- Fold in the pineapple before cooling.
- Just before serving, you may wish to add fresh chopped peanuts.
Nutrition Facts : Calories 359.4, Fat 7.2, SaturatedFat 0.7, Sodium 311.1, Carbohydrate 74.9, Fiber 0.9, Sugar 60.9, Protein 1.8
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