Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Easy Tapioca Pudding MAKES: 8 SERVINGS • PREP TIME: 10 MINUTES COOK TIME: 30–70 MINUTES • PASSIVE TIME: 2 HOURS We’ve streamlined this creamy, luscious treat to make it even easier to make, and added multi-cooker, chocolate and coconut variations! Ingredients 3½ cups Whole Milk ½ cup Cream ½ cup Sugar ⅛ tsp Salt ½ cup Bob’s Red Mill® Small Pearl Tapioca 2 Eggs 1 tsp Vanilla Extract Instructions STOVETOP: 1. In a medium pot, whisk together milk, cream, sugar and salt. Bring to a simmer over medium heat. Add tapioca, stir well, and reduce heat to the lowest setting. Cook uncovered, stirring frequently, until the tapioca pearls have softened, about 1 hour. 2. Whisk eggs in a small bowl. Add 1 cup of the warm tapioca mixture to the eggs and mix well. Slowly pour the egg mixture back into the tapioca mixture. Increase heat to medium and cook, stirring continuously, until thick, about 10 minutes. Remove from heat and stir in vanilla extract. 3. Transfer pudding to a serving bowl, cover the top surface with plastic wrap and let cool thoroughly before serving. MULTI-COOKER: 1. Place ½ cup tapioca pearls and 2 cups of water in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 6 minutes. Natural release the pressure for 10 minutes. Whisk in 3 cups of milk, ½ cup sugar, 2 eggs, 1 tsp vanilla extract and ¼ tsp salt. Set to saute setting and cook, stirring continuously until thick, 5–10 minutes. CHOCOLATE VARIATION: 1. Prepare as above, mixing in 2 oz cream cheese and 3 oz 70% bittersweet chocolate pieces with the eggs. Stir until chocolate is melted, then continue with final cook time. COCONUT VARIATION: 1. Prepare as above, replacing milk and cream with one 13 oz can full-fat coconut milk plus enough milk to equal 4 cups. Add zest of ½ lime and omit salt. Reduce vanilla to ½ tsp and add ½ tsp coconut extract.