Tapioca Rice Pudding

11
POTHEAD5 1

"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

8 h 50 m servings 180 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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-instan...

Most helpful critical review

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 looke...

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-instan...

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. ...

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

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 p...

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 ...

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 looke...

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, l...

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

This was a great start to what I had made. I made a few changes. I used quick tapioca pudding (4tbsp), 3 cups of vanilla almond milk, since I can't have dairy, and substituted the sugar for 1/4...