Earlier this week, I posted my recipe for making the creamiest, fluffiest, Tapioca Pudding in the Slow Cooker. But if you’re really short on time, here’s Bob’s Red Mill Recipe, for How to Make Tapioca Pudding on the stove top. This recipe also involves separating the egg and beating the whites. This one will take more stirring, but at least it will be ready in about 45 minutes. Did you know that in Southern India, tapioca is used to make a light porridge to help people recovering from illness?
- 2 1/4 cups milk (Low fat will not hurt this pudding.)
- ¾ cup water
- ½ cup sugar
- ¼ teaspoon salt
- 2 eggs separated
- 1/3 cup small pearl tapioca (not instant)
- 1-teaspoon vanilla
Soak small pearl tapioca in water for 30 minutes in a ½ quart saucepan.
Add milk, salt, and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes.
Stir often.
Beat egg whites with sugar until soft peaks form.
Fold about ¾ cup of hot tapioca into the egg whites, and then gently fold mixture back into saucepan.
Stir over low heat for about 3 minutes.
Cool 15 m minutes then add vanilla
Serve warm or chilled, plain or with nutmeg or coconut mixed in.
Makes 3 ½ cups.
Like I said yesterday, in the Spring, this is like eating a “cloud in a bowl.”
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