Ahhhh, the weather outside is frightful. We have been hit with a winter storm that has left us homebound for 4 days now. The kids are loving it - no school for 4 days and the weekend starts tomorrow!
Fortunately, we have quite a nice food storage supply, and I had just picked up some milk and fresh produce the day before the bad weather hit, so we are set. With all this wonderful time to cook on my hands, the dish that has sounded most wonderful to me is homemade tapioca pudding! I used to try and make tapioca, and for some reason I always burned or curdled it. Then I happened upon this recipe from Bob's Red Mill which has turned me into quite the tapioca making diva. Best stuff ever!
Old Fashioned Tapioca Pudding
2/3 cup Tapioca (Small Pearl Old Fashoned)
1 1/2 cup Water
4 1/2 cups Milk
1/2 tsp Salt
4 Eggs, separated
1 cup Sugar
1 tsp Vanilla
Soak tapioca in water for 30 minutes in a dutch oven size saucepan. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
Beat egg whites with sugar until soft peaks form.
Fold about 3/4 cup of hot tapioca into the egg whites. This tempers the eggs so they don't scramble up.
Then gently fold the mixture back into saucepan.
Stir over low heat for about 3 minutes. Cool 15 minutes then add the vanilla.
I hate to be a vanilla snob, but this stuff really is the best! Click here to order some :)
Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in. Tonight I'm having some plain, and then some more over raspberries pureed with fresh lemon juice and a bit of sugar.
YUMZ!!!
Update: It was YUMZ!
Good tapioca pudding is one of my top 5 favorite comfort foods. And I have made this one myself. So yummy. And it is officially your fault that I am now ordering Cook's vanilla. When I used to belong to the food co-op we got real Mexican vanilla, but I didn't care for it and Costco's leaves a weird taste in your mouth.
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