Rice Cooker Tapioca Pudding
photo by WillowsMoon C.
- Ready In:
- 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.
Questions & Replies
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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.<br/>Tapioca pearls can be found at Asian food markets for about $1.50 a 16oz bag.<br/>You can use coconut milk, rice milk, or whatever other milk..powdered etc.<br/>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
This is a good recipe whose only flaw is that I think it depends on the sort of rice cooker you are using. Mine also got stuck to the bottom (but I took care to stir it a lot so it wasn't an issue), and the egg seemed to cook a bit prematurely judging by the texture of it - it does not have a smooth consistency. I've never had tapioca pudding before so I don't know if that's normal. The tapioca is not cooked in the middle (I think this is also a rice cooker getting too hot problem). The sugar was a bit too much for me also but I did use caster - next time I'll probably halve it. That being said, the final result is tasty! It almost doesn't need any flavouring - I had no vanilla so I put in two cardamom pods and some cinnamon bark instead. All in all it's a good recipe, but you will need to tweak it according to your rice cooker!
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