I like it, myself. But it has to be the real McCoy; not a tapioca "pudding pack", whatever the hell that is, or that plastic jug tapioca, that tastes more like the vessel than the contents inside.
It's a Royal PIA to make though; what ever made them call it "Minute" Tapioca, when you have to stir constantly for 3o minutes?
But I have the greatest little secret: A Slow Cooker Tapioca recipe, that makes perfect tapioca every time. It's not that big of a secret though, it's right here in my Fix-It and Forget-It Cookbook: Feasting with your Slow-Cooker, by Dawn J. Rank & Phyllis Pellman Good.
It's pretty much the only recipe that I've ever used from the book, and the only reason I keep it on the bookshelf. Most of the recipe's call for "stuff" that I don't consider an "ingredient" like tater tots and canned mushroom soup. Seriously, there's a "Ham Barbecue" in this book that calls for: ham, ketchup, and a can of coke. Cook 8 hours and serve on a bun.
I'd sooner die.
But I digress. Someone named Nancy Huber submitted the slow-cook tapioca recipe, and I stand behind her 100 percent. I'll shut it now, and just give you the recipe:
2 quarts milk
1 c. small pearl tapioca
1 to 1.5 c. sugar
4 eggs, beaten
1 t. vanilla
whipped cream or fruut of choice, optional (I never use these)
- Combine milk, tapioca, and sugar in slow cooker. Cook on High for 3 hours.
- 2. Mix together eggs, vanilla, and a little hot milk from the slow cooker. Add to the slow cooker. Cook on High 20 more minutes. Chill.
(I'd be done there, but...)
- Serve with whipped cream or fruit.