Prep 5 mins
Cook 20 mins
This uses the whole pearl tapioca...sometimes hard to find in our local grocery. I have been able to get it at Trader Joes sometimes. This is a wonderful way to make tapioca!
- 3 tablespoons small pearl tapioca (not minute or instant tapioca)
- 2 cups milk (lowfat or nonfat is fine)
- 1 large egg
- 1⁄2 cup sugar
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- Place the tapioca in the rice cooker bowl.
- In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
- Pour the milk mixture over the tapioca; stir to combine.
- Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
- When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
- Pour the pudding into a large bowl or individual dessert dishes.
- Let cool.
- Serve warm, if desired, or refrigerate, covered with plastic wrap.
First of all your rice cooked must have a porridge setting or you will have problems. The porridge setting has a lower temp and keeps your milk from burning.
Tapioca pearls can be found at Asian food markets for about $1.50 a 16oz bag.
You can use coconut milk, rice milk, or whatever other milk..powdered etc.
I recommend you open the lid and stir 2 or 3 times while it's cooking.
I made this 3 times and it came out amazingly perfect each time. I used sweetened vanilla almond milk the first time and omitted the sugar. Absolutely fantastic, but not too sweet so added 1/4 C sugar the second time with half milk and half almond milk. Once again perfect. I used the porridge cycle and stirred every 15 min. The second time I added 2T of butter in the beginning and it seemed a tad richer. I am now making it with lowfat milk and I believe it will turn out perfect too. I have a Sanyo rice cooker with fuzzy logic so perhaps that makes a difference? I will probably make this weekly because it is so simple... :) I love it!
Sad you can't rate this with a - star count...I have been cooking personally and professionally for 40 years, I saw this recipe and thought..."Oh why not" I might as well give it a try. My rice cooker is small, and has no additional settings, but I thought I would give it a go anyway. Holeee... after about 10 minutes the cooker turned off and what was left in the cooker was a congealed, overly sweet, burnt mess... with uncooked tapioca floating in it. It looked like a bad egg flower soup... so I started over on the stove as normal with 1/2 the sugar and 2 egg yolks, (no egg whites) stirring constantly for 30 minutes and came out with a perfect tapioca. This recipe should have warned, if you do not have a porridge setting on your rice cooker (I have never seen one) do not use this method. Thanks for teaching an old dog new tricks are lame. I cannot imagine eating this c%@p myself, much less feeding it to anyone I love... ugh