Reviewer:

nathpascoal

Reviewed: May 13, 2012

I do not recommend

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Reviewer:

Gary

Reviewed: Apr. 22, 2012

This tastes yummy! But when I made it, we stirred it every half hour, which turned out to be too much. Overall though, very good!

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Reviewer:

cookingupfun

Reviewed: Mar. 14, 2012

I was a bit disappointed with this recipe. It ended up with a grainy texture and tasted vaguely of scrambled eggs. Perhaps that is because my slow cooker only has high and low, and I used high.

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Reviewer:

Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Herndon, Virginia, USA

Reviewed: Mar. 4, 2012

Wonderful, best served warm with whipped cream. No changes except a little vanilla and salt. Thank you for this recipe, it was a joy to make.

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Reviewer:

moose

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Reviewed: Feb. 15, 2012

Excellent tapioca pudding. I doubled the recipe, sweetening the pudding with half splenda and half sugar, and stirred in a tablespoon of vanilla when it finished cooking. My slow cooker has only low and high settings and since I did not want to spend all day, I cooked it on high, stirring every 1/2 hour. In 2 1/2 hours it was done. In fact, I think I could have cooked for just 2 1/4 hours. We finished it last night and my husband said it got even better after a couple of days in the fridge. (serve with whipped cream).

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Great pudding! Served hot it was thick and creamy. doubled the vanilla and served with fresh grated nutmeg. Yum! Great cold too.

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Reviewer:

kenaicooker

Reviewed: Jan. 30, 2012

I made this twice. I set a timer for 10 minutes and stirred the pudding, each time setting the timer for another 10 minutes. As the pudding started to get thicker this became more important because the pudding would settle at the bottom. The first time I didn't soak the tapioca and about 1/3 of the tapioca had gritty centers. The second time I soaked the tapioca in milk for about an hour and the tapioca pearls were all cooked. Both times the pudding was thick and had a delicious flavor. Following the recommendation of other reviewers I added 1/2 cup sugar the second time and it was just as good as 2/3 cup sugar. However, I won't be making this again because the texture of the pudding was mushy. Whether I soaked the tapioca or not, both times the tapioca pearls were not firm balls like they are when I make this on the stove, instead they fell apart at the slightest touch.

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Reviewer:

Scarborough Fair

Cooking Level: Intermediate

Home Town: Prunedale, California, USA

Reviewed: Jan. 14, 2012

I love tapioca pudding, but this recipe does NOT work. The ratios are wrong- it needs more tapioca to cook up properly, and isn't sweet enough. Waste of ingredients! Best to just stick with time-honored recipes of letting the small pearl tapioca sit overnight- or using the Minute Tapioca. Don't change a good thing!

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