Rice Cooker Tapioca Pudding

Total Time
25mins
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!

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Ingredients

Nutrition

Directions

  1. Place the tapioca in the rice cooker bowl.
  2. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
  3. Pour the milk mixture over the tapioca; stir to combine.
  4. Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
  5. When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
  6. Pour the pudding into a large bowl or individual dessert dishes.
  7. Let cool.
  8. Serve warm, if desired, or refrigerate, covered with plastic wrap.
Most Helpful

5 5

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.

5 5

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!

1 5

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