Tapioca Pudding (using Minute Tapioca)

From: Cookgirl

On Dec 31, 2008

Served warm, served cold, served at room temperature-it doesn't get any better than this. For storing, place a piece of plastic wrap directly on top of the pudding to avoid that funky film that develops. Beat the egg well until frothy before adding to the other ingredients. Served with real whipped cream and a whole raspberry (previously frozen from summer pickings). Delish!

From: ~Bliss~

On Nov 18, 2008

I made this earlier this week and will make it again tonite. It's off the box of instant tapioca, and I always do it the same, but it's just not as good as the tapioca that my neighbor used to make for me when I was little (ummm, that's about 57 years ago). I haven't figured out what she did, but until I do, this works well when you want tapioca.

From: Nose

On Jan 8, 2005

So much better than buying premade, and easy — the hardest thing is waiting 20 minutes. Yep, this is the recipe on the Minute brand quick-cooking tapioca box, and it works perfectly. I do find that it helps to beat the egg WELL, until the white and yolk are well-combined, lemony-yellow, and frothy.

From: P.B.&Jayne

On Sep 14, 2006

I have made this recipe many times. It is the same one on my minute tapioca package. It is so easy to MICROWAVE! You don't have to stand and stir the whole time, just pop it in and get it out to whisk well every 3-5 minute until it's boiling. You stir more often as it gets hotter. This works for packaged cookable pudding as well.