« Classic Italian Meat Sauce | Main | Crispy Snicker Doodles »

Tapioca Pudding*

2 cups milk (low fat is fine)
1/2 cup sugar
1/4 cup small pearl tapioca (not instant)
1 tsp vanilla extract
1 large egg

Coat the slow cooker with butter-flavor nonstick cooking spray.

Combine the milk, sugar, tapioca, and vanilla in the cooker; stir well with a whisk. Cover and cook on LOW until the milk is absorbed, the pudding thickened, and most of the tapioca balls are completely transparent, about 1 1/2 hours. Some of them will still have a white dot at their centers; that is okay. While cooking, the milk will be gently bubbling.

Beat the egg in a cup or small bowl. Stir the tapioca thoroughly to break up any clumps. Spoon a few tablespoons of the hot tapioca into the egg and beat well; pour the mixture into the cooker and stir well with a spoon or spatula to combine. Cover and cook on LOW for another 30 minutes

Turn off the cooker and let the pudding cool, partially covered, for 3 minutes. Serve warm or pour into individual bowls, cover and chill. Serve plain or with fruit or whipped cream on top. Store covered in the refrigerator.

Note: If you love tapioca pudding and you love chocolate, treat yourself to chocolate tapioca pudding. When the tapioca pudding is finished, add semisweet choclate chips (1/4 cup for each 2 cups of liquid in a recipe). Gently stir until the chocolate is melted and evenly distributed throughout the pudding.

Serves 4

Not Your Mother's Slow-Cooker Cookbook