Tapioca Rice Pudding Recipe

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Most Helpful Positive Review

Dec 27, 2007

This is a wonderful recipe if you follow the directions and ingredients!!! It belonged to a grandmother, that means when it was written they didn't have "instant" anything. Use whole, non-instant ingredients. That means LARGE WHOLE eggs, WHOLE Milk, NON-INSTANT Pearl Tapioca and NON-INSTANT Rice. Yes, it will take longer. For a rich, delicious dessert, use quality ingredients.

—Sciamhach

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Most Helpful Critical Review

Jun 10, 2004

There must be a "secret" missing from this recipe. Mine came out watery and curdled. I pretty much followed the recipe as written. Maybe 15 minutes on top of the stove is too much? Mine looked very thick and almost completely cooked by 12 minutes, and I did NOT let it boil. I then put it in the pan, baked it 20 mins, stirred in the raisins (I had forgotten them) and vanilla, etc., as written, but it came out terrible.

—STARFLOWER

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12 Ratings

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Apr 06, 2006

My husband and I like Tapioca Pudding. As I read the ingredients on this recipe, I thought it sounded so good! I then read the reviews and was really confused, but I made this recipe anyway. Since I did not have any pearl tapioca on hand, I used minute tapioca and let the ingredients set the required five minutes before starting to cook; I also used 1 cup uncooked minute rice which I added before baking. I omitted the raisins as my husband does not like them. As another reviewer mentions, it did look curdled when I took it out of the oven; that disappeared as it cooled. After this cooled overnight and the flavors blended, it was very good! When I make this again, I think that I will omit the baking and just boil it per the instructions on the minute tapioca, adding the uncooked rice and vanilla after it has boiled.

—COUNTRYREFUGE

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Jan 01, 2005

The world is not a better place becaues of it. I made it three times ...

—ANGELMICHELLE

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Jan 11, 2008

This is a good Tapioca pudding recipe. But it doesn't need baking. Simply prepare it on your stove-top as indicated in the recipe, allow it to cool for perhaps 10-15 minutes then cover it with plastic wrap and refrigerate it for an hour or more. Delicious! Great with whipped cream or CoolWhip on top.(want it creamier? fold in 1/2 cup heavy/whipping cream just prior to refrigerating it)

—ManassasMa

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Oct 14, 2004

First try didn't thicken so well , so I changed the recipe some , I used 1 1/2 cups of quick tapioca instead of the rice and added the eggs and vanilla after the tapioca thickened on top of the stove , then added the raisins , WORKED GREAT and didn't bake in oven ! ! ! ! the first try I don't think the tapioca was cooked long enough (my fault)the longer you cook the tapioca the thicker it gets the whole family loved it ! ! ! !

—SMOKINJO52

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Jul 02, 2010

This recipe is good. Came out fine, with a nice old-fashioned flavor and texture. NOTE to those who had poor results: DO NOT use "instant" tapioca or rice! You must use the old-fashioned, long-cooking types or your results will be nothing like it is supposed to turn out. Those who followed the ingredients exactly had a wonderful result so you may want to give it another try.

—BERMYROSE

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Mar 09, 2008

This was ok. A bit gummy but had good flavor. Will not make again however.

—Barbara

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Nutrition

Calories
180 kcal
9%

Carbohydrates
32.4 g
10%

Cholesterol
61 mg
20%

Fat
3.4 g
5%

Fiber
0.5 g
2%

Protein
5.5 g
11%

Sodium
157 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tapioca Rice Pudding

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 180
Calories from Fat: 30

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 1.7g 9 %
Cholesterol 61mg 20 %
Sodium 157mg 6 %
Potassium 228mg 6 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 0.5g 2 %
Protein 5.5g 11 %
Sugars 21.7g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 17 %
Iron 7 %
Thiamin 7 %
Niacin 11 %
Vitamin B6 6 %
Magnesium 6 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.