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
CUSTARD PUDDINGS
Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.
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
TAPIOCA CUSTARD PUDDING
This old-fashioned tapioca pudding recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia". I've never made this type of tapioca, so the cooking time is a bit of a guess on my part. See note at end of recipe if you want to use quick-cooking tapioca.
Provided by Lennie
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak tapioca in enough cold water to cover until water is absorbed.
- Add milk and cook in a double boiler until tapioca is transparent.
- To the beaten yolks, sugar, and salt, add a little of the hot mixture.
- Return all to the double boiler and cook 3 minutes.
- Cool slightly; fold in the well-beaten egg whites.
- Flavour and serve.
- Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
Nutrition Facts : Calories 195.3, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.7, Carbohydrate 29.6, Fiber 0.1, Sugar 17.2, Protein 6.2
TAPIOCA CUSTARD PUDDING
Categories Dessert
Number Of Ingredients 3
Steps:
- Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.
BAKED TAPIOCA PUDDING
Make and share this Baked Tapioca Pudding recipe from Food.com.
Provided by Allotta
Categories Dessert
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350 degrees F.
- cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
- combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
- add egg yolk to the mixture and mix well.
- put mixture in glass bowl and bake for 15-20 minutes.
Nutrition Facts : Calories 724.5, Fat 42.9, SaturatedFat 32.7, Cholesterol 223.6, Sodium 179.9, Carbohydrate 82.6, Fiber 3.4, Sugar 59.1, Protein 7.6
VANILLA TAPIOCA PUDDING
As a widower, I've recently started to learn how to cook. I created this tapioca pudding that's not only low in fat, but is easy to make, too. -Robert Daggit of Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 118mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 7g protein.
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