Tapioca Rice Pudding recipe

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Ingredients

½ cup small pearl tapioca
5 cups milk
1 cup cooked white rice
3 eggs, beaten
¾ cup white sugar
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup golden raisins
1 teaspoon vanilla extract

Nutrition Info

179.8 calories
carbohydrate: 32.4 g
cholesterol: 54.6 mg
fat: 3.4 g
fiber: 0.5 g
protein: 5.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 157.2 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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