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Rice Cooker
Recipe - Tapioca Pudding
Recipe from The Ultimate Rice Cooker Cookbook.
This is the best rice cooker cookbook we have read. If you own a rice cooker
and you want to get the most out of it, we highly recommend this book.
This pudding uses the whole pearl
tapioca, a food that most Western cooks have never used, but it is a staple
in tropical countries where flour would clump and spoil in short order. The
flavor of this made-from-scratch pudding trounces that of ready-made or
packaged tapioca mixes. If desired, fold in fresh or frozen berries, sliced
peaches or mangos, poached pears, or other fruit, and top with whipped
cream.
MACHINE: Medium (6-cup) rice cooker; fuzzy logic
only
CYCLE: Porridge
Serves
3 - 4
I N G R E D I E N T S
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
Pinch of salt
1 teaspoon pure vanilla extract
I N S T
R U C T I O N S
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.
2. When the machine switches to the Keep Warm cycle, remove the bowl from
the cooker and stir in the vanilla. Pour the pud ding into a large bowl or
individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate,
covered with plastic wrap.
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Rice
Cooker Cookbook
 
$15.95
Authors
Beth Hensperger and Julie Kaufmann have written a
"must have" cookbook if you have a rice cooker or are contemplating
purchasing a rice cooker. The book has an invaluable section on the
development of the rice cooker and 250 simple to follow recipes.
Read complete review
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