Rose Scented Tapioca Pudding recipe

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Ingredients

⅓ cup white sugar
3 tablespoons quick-cooking tapioca
2 ¾ cups goat's milk
1 egg, beaten
1 ½ teaspoons rose water

Nutrition Info

218.7 calories
carbohydrate: 29.3 g
cholesterol: 65 mg
fat: 8.2 g
fiber: : -
protein: 7.6 g
saturatedFat: 4.9 g
servingSize: -
sodium: 101.6 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.

  2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

  3. Remove from heat and stir in the rose water.

  4. Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.

  5. Chill in refrigerator for at least 2 hours before serving.

Recipe Yield

4 servings

Recipe Note

Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.

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