Made this using small pearl tapioca instead of quick. Soaked 1/2 C tapioca in 2C water (as per package) for 5 hours. Then drained, and continued with recipe. No salt, and 1t vanilla. Very good! We ate it hot, but thought it wasn't sweet enough. Strangely, it seemed sweeter cold. Anyway, it's very good and I like it with nutmeg sprinkled on top!!
I used minute tapioca instead of the quick cooking stuff (evidently there is a difference), so my pudding thickened much earlier than the recipe describes. Also I accidently added the vanilla at the beginning of the cooking process, and then added more at the end. However, the end result was still tasty!
Excellant! Reminds me of my grandmother's pudding. The first time I followed the recipe exactly and it was delicious. The second time I omitted the salt (didn't see a need for salt) and increased the vanilla to 1 teaspoon. Absolutely perfect! My granddaughters rave to everyone about their new favorite treat.
Delish old-fashioned slow-foods recipe. I made a half-recipe (using Splenda as I am diabetic) and poured pudding into three dessert dishes. Then garnished each dish with a strawberry sliced into a fan shape (very easy). Personally I wouldn't recommend omitting the little bit of salt called for as it helps bring out the subtle flavor of this pudding. Also doubling the vanilla works well. This recipe will become a staple around this Grandma's house.
Nice, but the recipe on the tapioca box is quicker and just as good. It skips the tempering of the eggs step by beating the eggs into the milk, sugar and tapioca and letting this stand for ten minutes before heating. The texture comes out better that way. No chance of strings of cooked egg whites.
This is a great recipe. It reminds me of my grandmothers. I left out the salt. Didn't miss the taste at all. Doubled the vanilla. I microwaved it to save time stirring it on the stove. A total of 8 minutes and stirred it every 2 minutes. I love it warm. Thanks for sharing.
I don't remember ever having tapioca pudding before but this was great. Good thing I didn't follow the directions on the box! I used 1% milk instead of whole (all I had) and it was still delicious and creamy. Wonderful treat.
Very thick! Not watery at all. I have tried a few recipes and this is it. Next time I will add a little more sugar (I have a sweet tooth) and I may have over cooked this a little on that final two minutes. But very tasty just what I was looking for! Thanks for a great recipe!
This is a fine basic recipe for tapioca with one exception. There is no need to fear using small tapioca in place of instant and it does not require any soaking. Many would-be tapioca cooks shy away from cooking tapioca for that very reason. I would also recommend cooking on medium rather than medium high to avoid scalding which is very easy to do. Slow cooking is always better than scalded. I love this with a spoonful of fruit preserves on top or fresh fruits of the season even better. The tartness of fresh fruit makes the tapioca seem sweeter by contrast. I also advise being sure the tapioca balls are soft taste test before removing from heat but try to remove from cooking before it is fully thick. It will thicken a great deal more in the refrigerator. Tapioca Pudding is a great comfort food treat and this shines so far more than the fake stuff sold in little plastic cups no contest! It is not difficult at all but like good cooking always does it requires the attention of a loving cook. I have made this 5 times always with non-instant tapioca.
