Tapioca Pudding

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I tried to find a simple—but made from scratch—recipe for tapioca pudding that did not require quick-cooking tapioca and also did not require soaking the tapioca forever. I could not find a recipe like that, so I created this one.

1/2 cup small tapioca pearls (about 1/8-inch diameter)
3 1/2 cups whole milk
1/4 teaspoon salt
1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla

Rinse the tapioca and combine it with the milk and the salt in a 2- or 3-quart saucepan. Bring mixture gradually to a slow boil on medium heat, stirring constantly, and then remove it from the heat. Let the tapioca sit, covered, for one hour. At the end of one hour, stir in the sugar. Beat the eggs in a separate bowl and slowly add the tapioca to them, stirring constantly. Pour the mixture back into the pan and bring it all back to a slow boil and then simmer for 5 minutes, always stirring continuously. Remove it from the heat and stir in the vanilla. Serve warm or cold.

This recipe is from the cookbook Old And New Recipes. To learn more about the cookbook, and for more free recipes, please see the main website at