Is there a trick to tapioca pudding?
lpinkmountain
12 years ago
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grainlady_ks
12 years agolpinkmountain
12 years agoRelated Discussions
Rice pudding, tapioca, and ice cream
Comments (3)I've made rice pudding, and tapioca pudding and ice cream but never a combination of any of those three. So, when you are rich and famous, you'll still remember us, right? Annie...See MoreTapioca disaster
Comments (12)So what the heck is tapioca? Had to go look. I always have some as i use it for my fruit tarts. "Tapioca is an ancient and versatile starch derived from the root of the cassava or yuca plant. Native to South America and the West Indies. Granulated tapioca makes delicious puddings, and may be used to thicken soups, gravies and pies" Hm, so i'm not nuts. I must have read some time ago to use for pies so i always have since. The chocolate pudding recipe on the box sounds good. 3 cups coconut milk 1/4 cup tapioca salt, tbsp sugar 1/4 cup choc chips -simmer, stirring often 12-15 min. -off heat stir in melted chocolate -top with shredded coconut...See MoreAnyone enjoy tapioca pudding?
Comments (35)Fluffy Tapioca 1 egg, separated 6Tbsp. sugar, divided 3Tbsp. MINUTE Tapioca 2cups 2% reduced fat milk 1tsp. vanilla Make It BEAT egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. 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. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving. Store leftover pudding in refrigerator....See MoreCreamy Coconut Cardamom Rice Pudding - Brulee
Comments (24)Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through. Ann...See Morerob333 (zone 7b)
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