Tapioca Pudding
Ingredients
Directions
Soak the tapioca in 1 pint of milk for several hours.
Add another pint of milk and cook as you would rice pudding.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tapioca
- Starch that swells and thickens the milk into a soft, creamy pudding as it cooks.
- Milk
- Liquid that cooks with the tapioca, providing the body and creamy richness of the pudding.
The step that matters
Cooking the tapioca in milk. Tapioca granules must hydrate fully and then be cooked gently while stirred, because starch that sits on the bottom can scorch and unevenly thickened starch leaves a grainy or lumpy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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