Damsel in dis Dress wrote:

> On Sun, 11 Dec 2005 21:33:55 +0100, jake >
> wrote:
>
>
>>In one word: it looked like GUNK. I had never sent tapioca pudding and
>>never really used tapioca before. So I winged it (foodie arrogance). 1.3
>>cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
>>added lots of milk after about 30 minutes of soaking. Boiled it. Found
>>out I had to add much more milk. Added a little sugar. then even more
>>milk. I wound up with 6 bowls of gunk.
>
>
> Did you add vanilla?
>

A touch, yes. of vanilla extract.
>
>>Still, it turned out way too solid for my taste. And I turn out not to
>>be a great fan of the labor of tapioca. At the same time, it does seem
>>to have all the makings to be a comfort food.
>
>
> It shouldn't be solid at all. Should be nice and creamy, with
> non-salty, non-fishy, yummy caviar in it.
>
Now that does sound more promising.
>

>>Nonetheless, I doubt I'll ever make it again. But it's good to get to
>>know what seems to be a tradition to people in North America (or am I
>>mistaken?)
>
>
> I don't know a whole lot of people who like tapioca pudding, but
> that's okay. They can give theirs to me. I make double batches of
> it, and it's gone within an hour. Sometimes Crash even gets a little.
>
>
> * Exported from MasterCook *
>
> Tapioca Pudding
>
> Recipe By :Kraft Foods
> Serving Size : 6 Preparation Time :0:30
> Categories : comfort foods desserts
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/3 cup sugar
> 3 tablespoon tapioca -- quick
> 2 3/4 cup milk
> 1 large egg -- well beaten
> 1 teaspoon vanilla
>
> Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
> minutes.
>
> Stirring constantly, cook on medium heat until mixture comes to full
> boil. (Pudding thickens as it cools.) Remove from heat. Stir in
> vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic
> wrap on surface of pudding while cooling. Stir before serving. Serve
> warm or chilled. Store leftover pudding in refrigerator.
>
> MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
> bowl; let stand 5 minutes.
>
> Microwave on HIGH 10 to 12 minutes or until mixture comes to full
> boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
> stir.
>
> Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.
>
> Source:
> "http://www.kraftfoods.com/"
> Start to Finish Time:
> "0:57"
>

Thank you. I have decided that some day I'll give tapioca a second chance.
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