Tapioca Rice Pudding Recipe - Allrecipes.com
  • READY IN ABOUT 9 hrs

Tapioca Rice Pudding

Recipe by  

"This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    8 hrs 50 mins

Directions

  1. Soak the tapioca pearls in milk overnight in the refrigerator.
  2. Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
  3. Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.
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Reviews More Reviews

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.

 
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.

 
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.

 
Jan 01, 2005

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

 
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)

 
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 ! ! ! !

 
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.

 
Mar 09, 2008

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

 

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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.

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