Bob’s Red Mill Small Pearl Tapioca — 24 oz Resealable Pouch

Easy Tapioca Pudding

3½ cups Whole Milk

½ cup Cream

½ cup Sugar

1/8 tsp Salt

½ cup Bob’s Red Mill® Small Pearl Tapioca

2 Eggs

1 tsp Vanilla Extract

In a medium pot, whist together milk, cream, sugar and salt. Bring to a simmer over medium heat. Add tapioca, stir well and reduce heat to the lowest setting. Cook uncovered, stirring frequently, until the tapioca pearls have softened, about 1 hour. Whist eggs in a small bowl. Add 1 cup of the warm tapioca mixture to eggs and mix well. Slowly pour the egg mixture back into the tapioca mixture. Increase heat to medium and cook, stirring continuously, until thick, about 10 minutes. Remove from heat and stir in vanilla extract. Transfer pudding to a serving bowl, cover the top surface with plastic wrap, and let cook thoroughly before serving.

Multi-Cooker: Place ½ cup tapioca pearls and 2 cups of water in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 6 minutes. Natural release the pressure for 10 minutes. Whisk in 3 cups of milk, ½ cup sugar, 2 eggs, 1 tsp vanilla extract and ¼ tsp salt. Set to sauté setting and cook, stirring continuously until thick, 5-10 minutes.

Chocolate Variation: Prepare as above, mixing in 2 oz cream cheese and 3 oz 70% bittersweet chocolate pieces with the eggs. Stir until chocolate is melted, then continue with final cook time.

– Makes 8 servings –

Pie Thickener: For on 9-inch fruit pie, add 1 Tbsp whole or 2 tsp coarsely ground Small Pearl Tapioca to the filling. Bake as directed.