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Rose Scented Tapioca Pudding

Rose Scented Tapioca Pudding

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    2 h 25 m
Diana Moutsopoulos

Diana Moutsopoulos

Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.
  2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
  3. Remove from heat and stir in the rose water.
  4. Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.
  5. Chill in refrigerator for at least 2 hours before serving.
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