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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the tapioca pearls in milk overnight in the refrigerator.

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  • 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.

  • Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Nutrition Facts

179.8 calories; 5.5 g protein; 32.4 g carbohydrates; 54.6 mg cholesterol; 157.2 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2007
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-instant ingredients. That means LARGE WHOLE eggs WHOLE Milk NON-INSTANT Pearl Tapioca and NON-INSTANT Rice. Yes it will take longer. For a rich delicious dessert use quality ingredients. Read More
(70)

Most helpful critical review

Rating: 1 stars
06/10/2004
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 looked very thick and almost completely cooked by 12 minutes and I did NOT let it boil. I then put it in the pan baked it 20 mins stirred in the raisins (I had forgotten them) and vanilla etc. as written but it came out terrible. Read More
(16)
17 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/27/2007
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-instant ingredients. That means LARGE WHOLE eggs WHOLE Milk NON-INSTANT Pearl Tapioca and NON-INSTANT Rice. Yes it will take longer. For a rich delicious dessert use quality ingredients. Read More
(70)
Rating: 5 stars
12/27/2007
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-instant ingredients. That means LARGE WHOLE eggs WHOLE Milk NON-INSTANT Pearl Tapioca and NON-INSTANT Rice. Yes it will take longer. For a rich delicious dessert use quality ingredients. Read More
(70)
Rating: 4 stars
04/06/2006
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. Since I did not have any pearl tapioca on hand I used minute tapioca and let the ingredients set the required five minutes before starting to cook; I also used 1 cup uncooked minute rice which I added before baking. I omitted the raisins as my husband does not like them. As another reviewer mentions it did look curdled when I took it out of the oven; that disappeared as it cooled. After this cooled overnight and the flavors blended it was very good! When I make this again I think that I will omit the baking and just boil it per the instructions on the minute tapioca adding the uncooked rice and vanilla after it has boiled. Read More
(46)
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Rating: 5 stars
01/01/2005
The world is not a better place becaues of it. I made it three times... Read More
(38)
Rating: 4 stars
01/12/2008
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 plastic wrap and refrigerate it for an hour or more. Delicious! Great with whipped cream or CoolWhip on top.(want it creamier? fold in 1/2 cup heavy/whipping cream just prior to refrigerating it) Read More
(34)
Rating: 5 stars
10/14/2004
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 stove then added the raisins WORKED GREAT and didn't bake in oven!!!! the first try I don't think the tapioca was cooked long enough (my fault)the longer you cook the tapioca the thicker it gets the whole family loved it!!!! Read More
(18)
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Rating: 1 stars
06/10/2004
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 looked very thick and almost completely cooked by 12 minutes and I did NOT let it boil. I then put it in the pan baked it 20 mins stirred in the raisins (I had forgotten them) and vanilla etc. as written but it came out terrible. Read More
(16)
Rating: 4 stars
07/02/2010
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 long-cooking types or your results will be nothing like it is supposed to turn out. Those who followed the ingredients exactly had a wonderful result so you may want to give it another try. Read More
(14)
Rating: 3 stars
03/09/2008
This was ok. A bit gummy but had good flavor. Will not make again however. Read More
(9)
Rating: 3 stars
08/23/2010
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 cup maple syrup. Cooked it on the stove top as per the quick tapioca instructions. Turned out fabulous. Read More
(8)