Okay, so it doesn't look like much, but I assure you it is very tasty. I thought I would try mixing tapioca pudding with rice pudding and see where it led me. I am pleased with the results.

  • 1 C cooked rice
  • 5 C milk (you might try using less here if you want thicker pudding)
  • 1/2 C quick cook tapioca
  • 1/2 C sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp cinnamon (or to taste)
  • 1/2 tsp nutmeg (or to taste)
  • 1/4 C butter
  • 3 eggs
  • 3/4 C heavy cream

Add the cooked rice, tapioca, milk, salt, vanilla, cinnamon, nutmeg and butter to a large sauce pan. Heat this at medium heat for about 10 minutes, stirring occasionally. At this point it should be starting to boil a little bit. Add in the sugar and continue heating it at medium low heat for another five minutes while still stirring it occasionally. Meanwhile, whip the three eggs and the heavy cream together in a mixing bowl until you have a nice smooth homogeneous mix.

After the five minutes at medium low heat, take about 1 cup of the milk mixture and slowly start pouring it in to the eggs, making sure to actively whip it in. It is important not to scramble the eggs here. Once you have finished mixing these two together, take the resulting mix and begin slowly pouring it in to the sauce pan while you are again actively stirring it. Now lower the heat to the lowest setting and keep actively stirring the mixture for the next 10 minutes.

Remove the pudding from the stove and pour it in to a large bowl. Cover it up and let it cool in the refrigerator for a while. I let it cool overnight and it was pretty good in the morning, but you may find it needs less time.