tapioca-rice-pudding

Tapioca Rice Pudding

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    8 h 50 m
POTHEAD5
Recipe by  POTHEAD5

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
Sciamhach
67

Sciamhach

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
44

CountryRefuge

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
37

ANGELMICHELLE

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

More Reviews

Similar Recipes

Rice Pudding
(90)

Rice Pudding

Creamy Cinnamon Rice Pudding
(90)

Creamy Cinnamon Rice Pudding

Canadian Maple Rice Pudding
(42)

Canadian Maple Rice Pudding

Rice Pudding I
(33)

Rice Pudding I

Rice Pudding II
(20)

Rice Pudding II

Rice Pudding V
(21)

Rice Pudding V

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pecan Rice Pudding

>

next recipe:

Rice Pudding