From the kitchen
Lemon Tapioca Pudding
Tiny tapioca pearls cooked in rice milk and infused with fresh lemon zest.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1/3 cup Small Pearl Tapioca, soaked 30 minutes
- 3 cups Rice Milk
- 1/3 cup Sugar
- Zest of 1 Lemon
- 1 large Egg, beaten
- 1 tbsp Fresh Lemon Juice
Method
- Drain the soaked tapioca and combine with the rice milk, sugar, and lemon zest in a saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring frequently, for 20 to 25 minutes, until the tapioca pearls turn translucent.
- Temper the beaten egg with a few tablespoons of the hot pudding, then stir it back into the pot along with the lemon juice.
- Cook 2 more minutes, stirring constantly, until slightly thickened. Serve warm or chilled.
Kitchen note
Adding the lemon juice at the very end, after the egg has already been tempered in, protects the custard structure, rice milk itself won't curdle from the acid, but the egg-thickened pudding still benefits from that same off-heat timing habit.
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