~Nanny's Tapioca~

~Nanny's Tapioca~


"Ok, buster, no tapioca for you!" People have been making and eating

tapioca for a long time. When I was a child, I remember getting excited when

my Italian grandmother made tapioca and coffee for dessert. I had milk with        
it. I didn't like coffee back then, but the point was I thought tapioca was so
special and it turns out to be relatively easy to make. She always added

raisins and cinnamon to her tapioca, I remember, but this is the classic

tapioca recipe.

Classic Tapioca

.Original recipe makes 6 servings
.What you need:

. 3 cups whole milk or (lowfat is ok)
. 1/2 cup quick-cooking tapioca
. 1/2 cup white sugar
. 1/4 teaspoon salt
. 2 eggs, beaten
. 1/2 teaspoon vanilla extract

Directions

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring

the mixture to a boil over medium heat, stirring constantly. Reduce heat to

low; cook and stir 5 minutes longer. Whisk 1 cup of the hot milk mixture into

the beaten eggs, 2 tablespoons at a time until mixed together. Stir the egg

mixture back into the tapioca until it's a nice eggy color and well mixed. Bring

the pudding to a gentle simmer over medium-low heat; cook and stir 2

minutes longer until the pudding becomes thick enough to coat the back of a

metal spoon. Remove from the heat and stir in the vanilla. The pudding may
be served hot or poured into serving dishes and refrigerated several hours

until it turns cold.

.PREP
10 mins

.COOK
15 mins

.READY IN
25 mins

It doesn't take too long to have a light and refreshing dessert. You can dress

it up basically however you want,I like to sprinkle Ghiradelli chocolate

powder on it and have the pudding with coffee. Perfect pudding for guests or

just for you.