Classic tapioca pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Non-instant tapioca pearls |
| 2½ | cup | Water |
| 12 | ounces | Evaporated skim milk |
| ½ | cup | Brown sugar; or less |
| 1 | pinch | Salt |
| 4 | Raspberries; or jam | |
Directions
Comfort food keeps well for up to 5 days if tightly covered and refrigerated. It's eggless.
Place the tapioca in a strainer, rinse it for a minute or two under cold running water, then dump it into a medium-sized saucepan. Add the water, place the pan over medium heat, and bring to a boil, whisking a little to separate the pearls.
Pour in the milk, and crumble in the sugar. Add a dash of salt, and heat it to the boiling point one more time.
Lower the heat to a slow simmer, partially cover, and cook gently for 30 minutes, or until it is quite thick. Transfer to individual bowls while still hot, then let it cool to room perature. You can serve the pudding right away, or if you'd like it cold, cover the bowls with plastic wrap and chill. Serve topped with a few raspberries or a dab of jam. Serves 4, takes about 45 mins. PER SERVING.235 cals, 0.8g fat Recipe by: Mollie Katzen's Vegetable Heaven (1997)