Back-to-the-Basics Tapioca Pudding

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

It’s quick, creamy and it hits the spot. We served ours warms topped with dried cranberries and chopped walnuts + stirred in some ground cinnamon.

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! 
   
   
   
   
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations. 

Recipe without photos . . .

Back-to-the-Basics Tapioca Pudding . . . using quick-cooking tapioca

2 3/4 cups whole milk
1 large egg     

1/3 cup granulated sugar

3 tablespoons minute/instant tapioca

Pinch of salt

1 teaspoon vanilla                

1. Add the milk and egg to a medium saucepan and whisk well to combine.
2. Stir in the sugar, tapioca and salt; let set for 5 minutes.
3. Turn heat to medium and bring mixture to a bubbling, full boil—stir constantly! .
4. Remove from heat. Stir in vanilla.
5. Serve warm or place a piece of plastic wrap directly on the surface of pudding and refrigerate. 
6. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Variation: Top with dried fruit, nuts and a sprinkling of cinnamon. Or, add fresh fruit, chocolate chips or your favorite flavor combinations.