Posted By Kimberly Turner on Aug 9, 2010 in Desserts, Easter, Featured, How To Cook, Kids Recipes, Mother's Day, Sweets, Vegetarian | 0 comments

If you’re looking for something different for dessert, don’t miss out on this recipe for Rosewater Tapioca Pudding!

Who doesn’t love tapioca pudding? It’s one of the most comforting treats that is reminiscent of your childhood. It’s true food for the soul…

Now that we’re all grown up and we’re looking for some adventure and that “je ne sais quoi“, try this stellar recipe and launch your tapioca into another universe of flavor.

Rosewater Tapioca Pudding:

This recipe is such a fresh take on tapioca pudding, that it would be perfect for a Springtime treat around Easter or Mother’s Day!

Type: Dessert Recipe

Serve With: After-dinner beverages
Prep Time: 7 min
Cook Time: 15 min
Yield: 6 servings

Ingredients:

3 cups milk
1/2 cup quick-cooking tapioca
1/2 cup sugar
2 eggs – beaten
1/8 tsp salt
1/4 tsp vanilla extract – Please use real vanilla extract instead of artificial.
2 tbsp food-grade rosewater

Instructions:

Stir milk, tapioca, sugar and salt together in a medium sauce pan.
Over a medium heat, bring mixture to a boil, stirring constantly.
Reduce heat to low and cook for 5 more minutes, stirring constantly.
Whisk about 1 cup of the hot milk mixture into a bowl with the beaten eggs a few tablespoons at a time to temper the eggs – this way when the eggs are added, they don’t turn into “scrambled eggs” in your pudding, which would not be what you’re looking for.
Stir the egg mixture into the pudding in the saucepan until it’s well incorporated.
Bring the tapioca pudding back up to a gentle simmer stirring it for a few minutes. At this point, the pudding should coat the back of a metal spoon.
At this point, remove the sauce pan from the heat, and stir in the vanilla extract and the rosewater.
Pour pudding into dishes and serve either hot or refrigerate for a few hours and serve cold. Pudding will set and become more firm as it cools.
Enjoy!