Public recipe with member extras
Lemon Tapioca Pudding
Tiny tapioca pearls cooked in rice milk and infused with fresh lemon zest.
Sweet Desserts & Confections · Cozy Desserts · Make-Ahead Treats
What you need
Ingredients
- 1/3 cup Small Pearl Tapioca, soaked 30 minutes
- 3 cups Rice Milk
- 1/3 cup Sugar
- Zest of 1 Lemon
- 1 large Egg, beaten
- 1 tbsp Fresh Lemon Juice
Method
Instructions
- Drain the soaked tapioca and combine with the rice milk, sugar, and lemon zest in a saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring frequently, for 20 to 25 minutes, until the tapioca pearls turn translucent.
- Temper the beaten egg with a few tablespoons of the hot pudding, then stir it back into the pot along with the lemon juice.
- Cook 2 more minutes, stirring constantly, until slightly thickened. Serve warm or chilled.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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