This pudding uses the whole pearl tapioca, a food that most Western cooks have never used, but it is a staple in tropical countries where flour would clump and spoil in short order. The flavor of this made-from-scratch pudding trounces that of ready-made or packaged tapioca mixes. If desired, fold in fresh or frozen berries, sliced peaches or mangos, poached pears, or other fruit, and top with whipped cream.
MACHINE: Medium (6-cup) rice cooker; fuzzy logic only
CYCLE : Porridge
YIELD : Serves 3 to 4
3 tablespoons small pearl tapioca (not minute or instant tapioca)
2 cups milk (lowfat or nonfat is fine)
1 large egg
½ cup sugar
Pinch of salt
1 teaspoon pure vanilla extract
Place the tapioca in the rice cooker bowl. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt. Pour the milk mixture over the tapioca; stri to combine. Close the cover and set for the Porridge cycle.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in te vanilla. Pour the pudding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.
Source: The Ultimate Rice Cooker Cookbook
1 large egg
½ cup sugar
Pinch of salt
1 teaspoon pure vanilla extract
Place the tapioca in the rice cooker bowl. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt. Pour the milk mixture over the tapioca; stri to combine. Close the cover and set for the Porridge cycle.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in te vanilla. Pour the pudding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.
Source: The Ultimate Rice Cooker Cookbook
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