Tapioca Rice Pudding

11
POTHEAD5 1

"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."

Ingredients 8 h 50 m {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Soak the tapioca pearls in milk overnight in the refrigerator.
  2. 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.
  3. Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.
Tips & Tricks
Chef John's Chia Chocolate Pudding

See how chia seeds make a yummy, healthier chocolate pudding.

Quinoa Pudding

This alternative to rice pudding is high in protein and so tasty.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sciamhach
12/27/2007

This is a wonderful recipe if you follow the directions and ingredients!!! It belonged to a grandmother, that means when it was written they didn't have "instant" anything. Use whole, non-instant ingredients. That means LARGE WHOLE eggs, WHOLE Milk, NON-INSTANT Pearl Tapioca and NON-INSTANT Rice. Yes, it will take longer. For a rich, delicious dessert, use quality ingredients.

CountryRefuge
4/6/2006

My husband and I like Tapioca Pudding. As I read the ingredients on this recipe, I thought it sounded so good! I then read the reviews and was really confused, but I made this recipe anyway. Since I did not have any pearl tapioca on hand, I used minute tapioca and let the ingredients set the required five minutes before starting to cook; I also used 1 cup uncooked minute rice which I added before baking. I omitted the raisins as my husband does not like them. As another reviewer mentions, it did look curdled when I took it out of the oven; that disappeared as it cooled. After this cooled overnight and the flavors blended, it was very good! When I make this again, I think that I will omit the baking and just boil it per the instructions on the minute tapioca, adding the uncooked rice and vanilla after it has boiled.

ANGELMICHELLE
1/1/2005

The world is not a better place becaues of it. I made it three times ...