Tapioca Pudding

 For Lyle and Bettie I made Tapioca Pudding today. They both like it and I haven’t made it for several years. One of our local family type restaurants has it on their menu and they will often order it there. I used a quick cooking type, Minute Brand which was not minute in cooking, but there was no overnight soaking as most of the other types I could buy called for.  I followed the recipe on the box which I am going to give you as it worked very well. Most brands will have recipes on their packaging and it is usually a good starting point. Next time I will try adding some well drained canned fruit or citrus juice as part of the liquid, maybe with some zest from the citrus. 

 If you want a simple comfort food dessert this is it, You can eat it warm or cold, we had it both ways. Good for you, easy to digest for small children and a great nostalgic food like Mom and Grandma made.

 Tapioca Pudding

Six ½ cup servings

⅓ cup sugar

3 tablespoons MINUTE Brand tapioca 

2 ¾ cups milk

1 egg, well beaten

1 teaspoon vanilla

MIX sugar, tapioca, milk and egg in medium saucepan; let stand 5 minutes.

COOK on medium heat, stirring constantly, until mixture comes to a FULL boil (a boil that doesn’t stop bubbling when stirred). Remove from heat, stir in vanilla. Pudding will thicken more as it cools. The tapioca will be soft and semi-transparent.

 Serve warm or well chilled. Store leftovers in refrigerator.

 For creamier pudding place plastic wrap directly on the surface of pudding while cooling.