Rice Cooker Tapioca Pudding
"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!"
photo by WillowsMoon C.
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 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
directions
- 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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Reviews
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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
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I tried this recipe 4 times. All 4 times it burned eventhough I stirred it often. I cut the sugar in half because it was too sweet. 3 of the times I made it it boiled over, all over my kitchen. -
I ended up with hard tapioca and burnt milk. I followed the directions, I guess it just didn't work for my rice cooker.
see 4 more reviews
Tweaks
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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!
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
