June 9th - Goatertainment - Pudding!
9My goat-goal for my goat-dom this month is to post something vaguely useful or amusing every day. Some days I might fail.
Today I have a recipe for you!
Requirements:
- A love of tapioca pudding (what are you, some kind of monster that doesn’t love tapioca?!)
- A “fuzzy logic” rice cooker. (Recipe says it must be a 6-cup cooker, but it works fine in my 3-cup cooker.)
Ingredients
3 tbl raw tapioca (not instant! Use real stuff, like Bob’s Red Mill)
2 cups milk (any kind…whole milk will taste richer!)
1/2 cup sugar
1 egg
Pinch salt
Mix milk, sugar, egg and salt well (use a whisk to make sure egg is well blended), then add in rice cooker bowl with tapioca, stir well again. Put your cooker on the “porridge” setting.
When it dings, put in a tsp of vanilla. Enjoy warm or cold! It’s as easy as pie, and you will gain 400 pounds by Labor Day.
Note: the tapioca tends to clump up a bit with this method. I haven’t yet found a nice way to separate these blobs…maybe I should open the rice cooker and stir a bit midway through? Maybe use a potato masher after cooking is done? This calls for SCIENCE.
- 5 comments, 13 replies
- Comment
I love Tapioca!
Try stirring. I cook it (minus the egg whites) on the stove in a double pot and stir a lot. No lumps at all. Then I whip the egg whites, slowly add 1/4 c sugar to the egg whites once stiff (the other 1/4c goes in the mixture you cook) then when done add the hot mixture to the whipped egg whites. Do not over beat them. My mom hand folds this stuff. I am lazy and use the mixer. Hers is lighter than mine. Your method takes less work than mine. Be interesting to compare taste since my grandmother’s recipe involved a slightly different proportion of stuff.
@Kidsandliz Oh I’m at my laziest when it comes to pudding. My goal is to have a bathtub full of it on hand at all times, and there’s no way I’m getting there with the constant stirring.
I did a version like you mention with the whipped egg whites a few weeks back… definitely yummy, but I’m crazy for this easy version. Soon you will see my fat tummy on the horizon, as I blimp up to superhuman proportions.
@UncleVinny this instant pot recipe calls for stirring with a fork immediately after the cook to mix up the clumps and covering it back tightly while still hot to allow any undercooked pearls to get cooked through by the hot pudding. Maybe that can help while keeping the lazy level high.
Also, Instant Potheads, there’s an IP pudding recipe linked up there
I haven’t had tapioca in a long time. After this thread my mom mentioned she liked tapioca so I bought her some when I was at the store and saw it on sale. She insisted that I eat it. Tasted great, except the tapioca pearls. The texture was terrible. I had a hard time eating it. The pearls were perfectly round but fairly mushy, and didn’t taste of anything. Is that normal?
@RiotDemon Sounds normal to me. If you bought the premade pudding cups I don’t like that kind as well as regular tapioca.
@therealjrn I think I’ll just make some homemade vanilla and stick with that.
@RiotDemon If you make it from scratch realize there are two sizes of tapioca - Pearl tapioca which is about the size of small peas and then something way smaller. In the larger, pearl version you need to soak it in water overnight. Then when you cook it it is for sure soft but I wouldn’t call it mushy. The tiny version you don’t need to do that and the texture is different - not especially noticeable. It serves as a thickener to, essentially, the milk and egg pudding you are making.
@RiotDemon @therealjrn yeah the premade tastes really different than homemade.
@RiotDemon There’s a brand called Kozy Shack that makes good rice pudding and tapioca pudding.
Decent ingredient list
Reduced fat milk, sugar, tapioca, egg whites, tapioca starch–modified. Contains less than 2% of natural flavor, salt, annatto extract (color).
@moondrake that’s the one. I liked the flavor, just not the tapioca part.
I grew up eating a rice porridge. It came in two varieties. Smooth or with physical rice pieces. I hated the chunky one.
I also don’t like chunky peanut butter…
@RiotDemon How are you with chowders or cream soups?
@therealjrn no problem. I also don’t mind bubble tea. Remember these?
/image Orbitz drink
@RiotDemon OK so that one does not use pearl tapioca so likely you won’t like the other recipe posted here either.
Maybe put the store bought in a blender and then that will make it all smooth for you? Actually I wonder what would happen if you blended the tapioca into dust before you cooked it. Then you’d get your smooth pudding presuming doing that didn’t change something with respect to how it thickens when you cook it.
@Kidsandliz it has pearl things in it though. You can see them in the photo.
That one just tasted like vanilla pudding with chunks in it. I’ll just stick to vanilla pudding without tapioca. Betty Crocker has a great recipe for when I’m making banana pudding. I always make extra pudding so I can eat it while assembling the banana.
@RiotDemon But they have the small ones in it. You’d really hate the big ones based on your comments. How does the betty crocker recipe compare to jello brand cooked pudding?
@Kidsandliz I’d say they were the size of small peas.
I couldn’t tell you. Haven’t had a cooked box pudding in over ten years.