Tapioca Rice Pudding Food

CLASSIC TAPIOCA PUDDING

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.

TAPIOCA RICE PUDDING

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.

TAPIOCA RICE PUDDING RECIPE - (4/5)

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.

OLD-FASHIONED TAPIOCA

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

TAPIOCA PUDDING

Steps:

• Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked).
• Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching.
• Remove from heat and let cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.

RICE COOKER TAPIOCA PUDDING

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.

COCONUT TAPIOCA PUDDING (RICE COOKER)

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.

RICE COOKER RECIPE - TAPIOCA PUDDING

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.2. When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla. Pour the pud ding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.