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    You are in: Home / Recipes / Rice Cooker Tapioca Pudding Recipe
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    Rice Cooker Tapioca Pudding

    Rice Cooker Tapioca Pudding. Photo by Chef #1802564627

    1/1 Photo of Rice Cooker Tapioca Pudding

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Tish's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 25, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2014


      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Rice Cooker Tapioca Pudding

    Serving Size: 1 (167 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 294.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 4.2 g
    Cholesterol 84.7 mg
    Sodium 155.6 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 0.0 g
    Sugars 33.8 g
    Protein 7.4 g

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