I normally shy away from writing about personal issues/beliefs or politics on this blog, and usually focus solely on the recipe on hand. However for the past few days my heart has been heavy.
I’m sure you all have heard the terrible news of what happened on Friday, December 14th at Sandy Hook Elementary School in Newtown, Connecticut.
I just can’t come to terms with what has happened.
I can’t imagine the pain the children and adults are going through, both those who have lost and those who were saved.
Our hearts hurt for you, but know that you are in our prayers.
Today’s post is dedicated to those brave and beautiful angels of Sandy Hook. For those who have left us, may your memories be a source of strength for your families; And for those who survived, may your road to recovery be fluid and tranquil.
Tapioca Pudding
Yield: 4 – 6 Servings
Ingredients:
- ½ cup small pearl tapioca
- 2 ½ cups milk
- ¼ teaspoon salt
- ½ cup sugar
- 2 eggs
- ½ teaspoon vanilla
Directions:
Combine tapioca with 2 cups of water (at room temperature), and soak overnight.
Combine tapioca (with excess water drained), milk, and salt in a saucepan over medium-high heat. Bring to a boil while stirring. Reduce heat, slowly add sugar, and simmer for 5 minutes.
Beat eggs in a separate bowl. Slowly add approximately one cup of tapioca mixture to eggs and whisk to prevent curdling. Add egg mixture to stovetop tapioca, increase heat to medium-high, and continue cooking and stirring until a thick pudding-like texture is achieved, approximately 2 to 3 minutes.
Remove from heat, add vanilla, and allow the pudding to cool for at least 15 minutes before serving.
Refrigerate leftovers.
Source : Simply Recipes
that looks wonderful
but that much tapioca soaked overnight becomes TOO much, no? I hadn’t dealt with it before so once for making some pudding for my daughter I did the same and the quantity was hard to control in the morning … lol
Now I stick to few tablespoons only … so just want to verify or do they different types?
well it depends on what type of tapioca you’re using. If you use sabudana, also known as sago, I think a few tablespoons suffice. I also don’t think sabudana needs to be soaked overnight. My family uses sabudana when we make Sheer Khorma for Eid, and my mom just boils it first.
Good luck girly!
As for this pudding, I used tapioca that I found at the grocery store. The back of the package also had a pudding recipe and it also said to soak the same amount of tapioca overnight.
There are so many different types of tapioca, it’s very confusing! I guess you have to experiment with whatever you have
That was so tragic, Henna! My prayers are with all those affected by this tragedy!
The pudding looks great!