Rice Cooker Recipe - Tapioca Pudding

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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
  • PrepN/A |
  • TotalN/A |
  • 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
    • Pinch of salt
    • 1 teaspoon pure vanilla extract

Instructions

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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