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Rice Pudding

From: Carol
To:   phaedrus
Subject:  rice pudding
Date sent: Sun, 23 Jan 2000 17:12:56 -0500

> Hi phaedrus,
> This is Carol again, do you happen to have a recipe for old fashioned
> baked rice pudding, with raisins of course?
> Thanks for your help.

Hi Carol,

Gosh, rice pudding is popular today. I got yours and another request within about 5 minutes of each other. Below are several recipes.


 Old Fashioned Rice Pudding

 Ingredients : 
 2 lg. eggs
 1/2 c. sugar
 1/2 tsp. salt
 2 c. milk
 2 c. cooked rice
 1/2 c. seedless raisins
 1/2 c. chopped cooking apple
 1 tsp. vanilla
 Dash nutmeg

 Preparation : 
    Blend together eggs, sugar and salt.  Scald milk.  Slowly stir in
 egg mixture.  Blend.  Add rice, raisins, apples and vanilla.  Mix
 well. Pour into a 3 quart casserole.  Sprinkle top with nutmeg.  Set
 casserole in a pan of water and bake at 350 degrees for 1 hour and 15
 minutes until knife inserted into pudding comes out clean. Serve warm
 with milk or cream.  Makes 6 servings.
 Old Fashioned Rice Pudding

 Ingredients : 
 1 qt. milk
 1/4 c. long grain rice, uncooked
 1/2 c. sugar
 1/2 tsp. salt
 1/2 c. raisins, dried cherries or any
    favorite dried fruit
 1/4 tsp. cinnamon or nutmeg
 1 tsp. vanilla

 Preparation : 
   Preheat oven to 300 degrees.  Butter a 6-cup mold or baking
 dish.  Mix all ingredients, pour into prepared dish and bake 3 1/2
 hours, stirring every 30 minutes for the first 2 hours.  Bake until
 rice is very tender.  
 Old Fashioned Rice Pudding

 Ingredients : 
 1 1/2 c. cooked rice
 2 c. milk
 1 egg
 1/3 c. sugar
 1/4 tsp. salt
 2/3 c. raisins
 1 tbsp. butter
 1/2 tsp. vanilla

 Preparation : 
    Combine rice, 1 1/2 cup milk, sugar, and salt in saucepan.  Cook
 over medium heat, until thick and creamy, about 15-20 minutes. 
 Blend remaining 1/2 cup milk and egg.  Stir into mixture; add
 raisins.  Cook 2 minutes longer.  Add butter and vanilla.  Spoon
 into dish.  Sprinkle with nutmeg and cinnamon.  I use 1 cup milk
 and 1 cup cream. 
 Old Fashioned Rice Pudding

 Ingredients : 
 1/4 c. long grain rice
 1 qt. milk
 1 tsp. vanilla
 1/2 c. sugar
 Pinch of salt
 1/2 c. raisins

 Preparation : 
    Wash rice, place in well-greased casserole with everything else
 except raisins. Stir.  Bake, uncovered, at 275 degrees for 3 hours. Stir
 frequently during first hour.  Add raisins during last half hour of
 Old Fashioned Rice Pudding

 Ingredients : 
 2 c. milk
 Pinch of salt
 6 tbsp. sugar
 1 tbsp. butter, melted
 1 tsp. vanilla
 6 eggs, beaten
 2 c. cooked rice
 1 tbsp. lemon juice
 1 c. raisins
 Dash of cinnamon

 Preparation : 
   Mix milk, sugar, butter, vanilla and eggs until well blended. 
 Pour into a well buttered baking dish or glass bowl and stir in
 rice, raisins and lemon juice.  Sprinkle top with cinnamon.  Place
 baking dish in a 325 degree oven for 50 minutes or until it is
 lightly browned and the custard is set.  Custard is done when a
 knife inserted near the center comes out clean.  
 Old  Fashioned  Rice  Pudding

 Ingredients : 
 4 eggs, beaten
 1/4 tsp. salt
 1/3 c. sugar
 2 tsp. vanilla
 1 1/2 grated lemon peel
 3 c. milk
 1 1/2 c. cooked rice
 1/2 c. seedless raisins

 Preparation : 
   Combine eggs, salt, sugar, vanilla and lemon peel.  Combine
 milk, rice and raisins, then stir into egg mixture.  Pour into
 buttered 2 quart casserole dish.  Set casserole dish in pan of
 water (warm) filled within an inch from top of casserole dish.  Bake
 uncovered at 300 degrees for 1 1/2 to 2 hours.  After 30 minutes insert
 spoon at edge and stir.  Insert knife around edge, if it comes out clean,
 pudding is done.  

No-Bake Brownies

From:          	Suzanne
Date sent:     	Tue, 11 Jan 2000 19:50:15 EST
Subject:       	Help!

> Hello, Uncle Phaed!  You've helped me before, so I'm going to ask for
> your help again!  I am looking for a no-bake brownie recipe popular in
> the 60's.  It contained, among other things, Eagle brand milk and graham
> cracker crumbs. 
>  Thanks in advance!  Suzanne
> Happy New Year!
> Suzanne 

Hi Suzanne,

Happy 2000 to you!

Here's the thing: Most of the no-bake brownie recipes that I found that called for Eagle Brand used vanilla wafer crumbs instead of graham cracker crumbs, and most of the ones I found that called for graham cracker crumbs used evaporated milk rather than Eagle brand sweetened condensed milk. Below are the only ones that fit the bill. I'm also sending you the others that I found... just to offer you a variety.


 No Bake Brownies

 Ingredients : 
 1 (12 oz.) pkg. chocolate bits
 1/4 c. margarine
 2 1/2 c. graham cracker crumbs
 1 1/2 c. chopped walnuts
 1 (14 oz.) can Eagle Brand condensed milk
 1 tsp. vanilla

 Preparation : 
    Melt chocolate and margarine.  Grease 12 x 8 inch dish.  In 
 bowl, beat graham cracker crumbs, walnuts, milk, vanilla.  Stir in
 chocolate mixture.  Put in dish and let stand for 2 hours.
 No Bake Brownies

 Ingredients : 
 1 (12 oz.) pkg. semi-sweet chocolate pieces
 1/4 c. butter
 2 1/2 c. graham cracker crumbs
 1 1/2 c. chopped walnuts
 1 (14 oz.) can sweetened condensed
    milk (Eagle Brand)
 1 tsp. vanilla extract

 Preparation : 
 Early in day:  In double boiler over hot, not boiling, water,
 melt chocolate and butter or margarine until smooth, stirring
 occasionally.  Meanwhile grease well 12 x 8 inch baking dish.  In
 large bowl, combine graham cracker crumbs and walnuts; stir in
 condensed milk and vanilla extract until crumbs are moistened;
 then stir in chocolate mixture until mixed.  Pat evenly into baking
 dish.  Let stand at room temperature about 2 hours before cutting. 
 Makes 24 brownies.
No Bake Brownies 

Yield: 16 squares

2 cups graham cracker crumbs 
1/2 cup confectioners' sugar 
6 tablespoons cocoa powder 
1/2 cup chopped nuts 
1/2 cup semisweet chocolate morsels 
1 cup evaporated milk 
1 teaspoon vanilla extract 
1 4-ounce package instant chocolate 
  pudding mix 

Line an 8x8-inch baking pan with aluminum foil, smoothing it to fit. 

In a large mixing bowl, combine cracker crumbs, confectioners' 
sugar, and cocoa powder. Stir in nuts and chocolate morsels. In a 
medium bowl, combine milk and vanilla; stir in pudding mix until 
thoroughly combined. Add pudding mixture to crumb mixture, 
stirring until well blended. Pour into prepared baking pan, packing 
down evenly with hands. Cover and refrigerate at least 2 hours. 

Turn out onto a cutting board. Peel off the foil. Cut into bars or 
No Bake Brownies 

1 cup evaporated milk 
2 cups minature marshallows 
6 ounce pkg. Toll House Chocolate Bits 
1/2 cup sugar 
1/4 teaspoon salt 
1 tablespoon butter or margarine 
1 teaspoon vanilla 
1 cup walnuts or pecans 
2 pkgs. Nabisco Graham Crackers 

 Cook first 5 ingredients until melted. Cook and stir to a full all over
boil, 5 to 6 minutes. Remove from heat. Gradually stir in remaining
ingredients. Press into 9 inch buttered pan, chill 1 hour.
No Bake Brownies 

1 c. nuts, finely chopped 
2 (10 oz.) sqs. unsweetened chocolate 
1 (14 oz.) can Eagle Brand sweetened condensed milk 
2 to 2 1/2 c. vanilla wafer crumbs (48 to 60 wafers) 

In buttered 9 inch square pan, sprinkle 1/4 cup nuts. In saucepan, 
over low heat, melt chocolate with sweetened condensed milk. 
Cook and stir until mixture thickens, about 10
minutes. Remove from heat; stir in crumbs and 1/2 cup nuts. 
Spread evenly into prepared pan. Top with remaining 1/4 cup nuts. 
Chill 4 hours or until firm. Cut into squares. Store loosely covered at
room temperature. Yields: 24 brownies
Easy No-Bake Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Nuts -- finely chopped
   1      can           Sweetened condensed milk(Eagle Brand)
   2      ounces        Unsweetened chocolate
   2      cups          Vanilla wafers crumbs
                        cookies -- more or less

In a buttered 9" square pan sprinkle 1/4 cup of the nuts.
In a sauce pan, over low heat, melt the chocolate w/sweetened 
condensed milk.
Cook and stir until mixture thickens, about 10 minutes. Remove 
from heat; stir in crumbs and 1/2 cup nuts. Spread evenly in the 
prepared pan. Top w/ remaining 1/4 cup nuts.
Chill at least 4 hours or until firm. Cut into 24 squares and serve at
room temperature. 
No Bake Brownies 

Serving Size : 4 

     1 cup chopped walnuts 
     4 cups graham cracker crumbs 
     1/2 cup sifted powdered sugar 
     2 cups (12 oz.) chocolate chips 
     1 cup evaporated milk 
     1 teaspoon vanilla 

Combine nuts, crumbs and sugar in large mixing bowl. Melt 
chocolate chips in evaporated milk over low heat, stirring 
constantly; mix well. Add vanilla and then set aside 1/2 cup of the 
chocolate mixture. Stir the crumb mixture into the remaining 
chocolate mixture. Spread into a well buttered 9' square pan. 
Spread the rest of the chocolate mixture over the top. Chill. 
Before serving, cut into bars. Makes about 32 brownies. 
NOTE: If desired, 8 squares (1 package) semi-sweet chocolate 
may be used instead of the chocolate chips. Heat chocolate with 
3/4 cup of the evaporated milk. Stir remaining 1/4 cup milk into 
crumb mixture before spreading in pan. 

Tapioca Pudding

----- Original Message ----- 
  From: Joan 
  To: phaedrus
  Sent: Sunday, April 23, 2000 10:31
  Subject: tapioca pudding recipie

 hi out there - looking for great tapioca pudding recipie - 
 easy and delicious - as usual - thanks for your help......joan

Hi Joan,

I have a wide variety of recipes for you, beginning with a simple, easy, Amish tapioca pudding recipe, thence to chocolate honey, vanilla with coconut, and strawberry-rhubarb. Then, if you are ready for this, an exotic Brazilian red wine tapioca pudding recipe.


  Amish Tapioca Pudding

   Categories: Desserts 
        Yield: 10 servings 
4 c    Milk                              1/2 c    Sugar 
1/3 c  Minute tapioca                      1 tspn Salt 
2      Eggs; separated                   1/2 ts   Vanilla or lemon extract 
Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly,
until tapioca is clear. 
Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg 
yolks. Return this to remaining hot milk. Heat again to boiling point. Boil 
2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten 
egg whites and flavoring. Pour into serving dish. Makes about 10 servings
  Chocolate Honey Tapioca Pudding
  Makes 6 servings. 

  2 cups 2% milk 
  1/2 cup  honey 
  1/4 cup quick-cooking tapioca 
  1/2 cup (3 oz.) semi-sweet chocolate morsels 
  1 tsp. vanilla extract 

In a medium saucepan, combine milk, honey and tapioca; let stand 10 minutes. 
Bring mixture to a boil over medium-high heat, stirring frequently; cook and 
stir 3 minutes. Remove from heat; add chocolate morsels and vanilla, 
stirring until chocolate is melted and mixture is smooth. 
Serve warm or chilled.
  Vanilla Tapioca Pudding 

  6 Servings

  One 14-ounce can unsweetened coconut milk
  1 vanilla bean, split 
  2 1/2 cups milk 
  1/2 cup sugar 
  1/4 cup quick-cooking tapioca 
  1/4 teaspoon salt 
  2 large eggs 
Put the can of coconut milk in the refrigerator until well chilled, about 
30 minutes. In a medium saucepan, cook the vanilla bean in the milk over 
moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, 
tapioca and salt.Cover and remove from the heat. Let stand for 5 minutes.  
Uncover and bring to a boil over moderate heat, stirring frequently. 
Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot 
milk. Pour the egg mixture into the saucepan and bring to a simmer, 
whisking constantly. 
Pour the pudding into a medium heatproof bowl and let stand, stirring, 
until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping 
the seeds from each half into the pudding; stir to incorporate. Rinse the 
vanilla bean and save for another use. 

Open the can of chilled coconut milk and, without stirring it, spoon off 
1/2 cup of the thick cream that has risen to the top; save the remaining 
coconut milk for another use. Stir the coconut cream into the pudding 
until thoroughly incorporated.
Spoon the pudding into six 1/2-cup ramekins, cups or glasses. Refrigerate
over-night; if desired, cover with plastic wrap to prevent a skin from 
  Tapioca Pudding with Strawberry Rhubarb Sauce

  For the Pudding: 

  1/4 cup quick-cooking tapioca
  6 tablespoons sugar
  3 cups milk
  2 eggs, well beaten
  1 teaspoon vanilla extract 

  For the Sauce: 

  1 basket (1 pint) strawberries
  1/2 pound rhubarb, in 1/2-inch widths
  6 to 8 tablespoons sugar
  2 tablespoons fresh orange juice 

To make the Pudding: combine tapioca, sugar, milk and eggs in a saucepan. 
Let stand 5 minutes. Cook over moderate heat, stirring constantly, until 
mixture comes to a rolling boil. Immediately remove from heat, transfer 
to a bowl and stir in vanilla extract. Let cool without stirring, then 
cover and chill. Pudding will thicken as it cools. 

To make the Sauce: Hull and quarter strawberries. In a saucepan, combine
strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a 
simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat 
to maintain a gentle simmer and cook until fruit softens and forms a 
sauce, about 10 minutes.
Watch carefully to make sure mixture doesn't boil up and spill over the 
pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar 
if necessary, then transfer to a bowl to cool. Cover and refrigerate until 

To serve, put a generous tablespoon of Strawberry Rhubarb Sauce in each 
of 6 balloon wine glasses or compote dishes. Top with 1/2 cup tapioca. 
  Brazilian Red Wine Tapioca Pudding
  1 cup small tapioca
  1 cup water to soak the tapioca
  3 cups red grape juice OR
  2 cups red wine mixed with 1 cup water
  sugar to taste

  Soak tapioca for about 1/2 hour. Add grape juice to tapioca (or the wine 
  mixed with water and sugar to taste). Bring to boil over low heat stirring
  constantly with a wooden spoon. Then let cook for about 1/2 hour (until 
  tapioca is clear), stirring occasionally so it doesn't burn. Refrigerate. 
  To serve, spoon into a small bowl and pour creme de leite over it.

  Creme de leite 
  4 cups of milk 
  8 egg yolks 
  2 cups of sugar 

Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in 
a pinch with a fork - and add to milk and sugar mixture. Strain the mixture 
and cook over low heat stirring constantly with a wooden spoon until it 
starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. 
To serve, put a slice of mousse on a plate and spoon creme on top. 

Cream Puffs

From: Nysbaby
To: phaedrus
Sent: Friday, April 21, 2000 17:24
Subject: (no subject)

> please i need a recipe ofr  cream puffs
> i also need the recipe for it's filling thank you

Hi ____?,

You didn't say what flavor of cream puff filling you wanted. Here are vanilla, lemon, and chocolate, along with a couple of recipes for the pastry.


Cream Puff Shells

 Ingredients :
 1/3 c. vegetable oil
 1 c. water
 1 c. flour
 1/2 tsp. salt
 4 eggs

 Preparation :
    Temperature:  450 degrees for 20 minutes, then 325 degrees for 25
 minutes.  (Use level measurements).  Put the oil and water in a
 saucepan and heat until the water boils.  Remove from the fire, pour
 the flour and salt into the hot mixture and mix the ingredients
 thoroughly.  Return the mixture to the fire and stir and cook until
 the paste does not stick to the sides of the pan.  Then while the
 mixture is hot, add the eggs unbeaten, one at a time.  Beat until
 the eggs are mixed thoroughly with the other ingredients.  Drop the
 mixture by tablespoonfuls on an oiled baking sheet or pan and bake
 at 450 degrees for 20 minutes, then at 325 degrees for 25 minutes
 longer.  When the baking is completed, remove from the oven and set
 aside to cool.  When ready to serve the cream puffs, make a slit in
 the side of each puff and by means of a teaspoon, insert the
 filling.  If desired, powdered sugar or frosting may be placed on
 top of each cream puff.  From the above ingredients, 12 cream puff
 shells may be made.  For the filling you can use sweet fillings -
 custards, whipped cream and fruit, and also a creamed chicken filling.
 Cream Puff Filling

 Ingredients :
 1 (3 1/4 oz.) instant vanilla pudding mix
 1 c. heavy cream
 1 c. milk
 1/8 c. brandy (optional)

 Preparation :
   In large bowl, beat all ingredients until smooth and thick (about
 2 minutes).
 Cream Puff Filling

 Ingredients :
 1/2 c. sugar
 2 tbsp. cornstarch
 1/8 tsp. salt
 1 2/3 c. milk
 1 egg, beaten
 1 tsp. vanilla
 3/4 c. whipping cream, whipped

 Preparation :
    Combine sugar, cornstarch and salt in 4 cup glass measure. Stir
 in milk.  Microwave 7 to 8 minutes or until it boils.  Stir once
 during last half of cooking.  Stir in egg and vanilla.  Cool.  Fold
 into whipped cream.  Spoon into cream puff (cool); top with
 sweetened fresh fruit.
 Cream Puff Filling

 Ingredients :
 2 c. milk
 1 tsp. vanilla
 1/4 c. sugar
 3 egg yolks
 4 tbsp. flour

 Preparation :
    Heat the milk with vanilla in a pan.  In a bowl, mix sugar and
 yolks until thick and creamy.  Add flour and mix well.  Pour in the
 hot milk slowly.  Place over double boiler and cook until the cream
 becomes thick, about 5 minutes.  Remove from heat.  Cover with
 plastic wrap and cool until ready to use.  When cold, slit cream
 puffs (see recipe "Cream Puff Pastry" in the index) and fill with
 cream.  Put into the refrigerator until ready to serve.  \a France
 Cream Puff Filling

 Ingredients :
 8 oz. heavy cream, 1 tbsp. sugar added
    to cream
 3 oz. instant vanilla pudding

 Preparation :
    1 pint of heavy cream (whip until firm); add vanilla pudding
 (that has been prepared and refrigerated before hand).  Fill cream
 puffs.  Makes 18-24.  Dust with confectioners' sugar.
 Cream Puff Filling

 Ingredients :
 3/4 c. sugar
 2 c. milk
 1/8 tsp. salt
 1 tsp. vanilla
 6 tbsp. flour
 2 tbsp. butter
 1 egg, beaten
 Powder sugar

 Preparation :
    Mix sugar, flour and salt well and add 1/2 cup cold milk to make
 a smooth paste. Scald 1 1/2 cups milk.  Pour paste into scalded milk
 and cook until thick.  Pour some of the thicken sauce into egg and
 stir as you pour.  Return from fire and add butter and vanilla.
 Then put into the pastry shells.  Put powder sugar over shell while
 filling is hot.
 Fluffy Lemon Cream Puff Filling

 Ingredients :
 1/2 c. sugar
 3 tbsp. flour
 1/2 c. unsweetened pineapple juice
 2 tbsp. lemon juice
 1 tsp. grated lemon peel
 1 egg, slightly beaten
 1 c. whipping cream

 Preparation :
    Combine sugar and flour, gradually stir in fruit juices and lemon
 peel.  Cook over medium heat, stirring constantly, until mixture
 thickens.  Cook 2 additional minutes.  Blend a little of hot mixture
 into egg, return all to saucepan.  Cook 1 minute.  (Do not boil.)
 Cover and chill.  Whip cream in a chilled bowl with chilled beaters
 until stiff peaks form.  Add chilled lemon mixture and beat only
 until well blended.  Use as a filling for cream puffs. Makes 3 cups,
 enough for 12 cream puffs.
 Easy Cream Puff Dessert


1 cup water
1 stick margarine
1 cup flour
4 eggs
2 small boxes chocolate instant pudding
2 1/2 cups cold milk
1 8-ounce cream cheese, at room temperature
1 8-ounce Cool Whip
Chocolate syrup
Crust: Boil water and margarine. Add flour. Mix well with spoon. Dough will
pull away from sides of pan. Remove from heat. Beat in eggs, one at a time,
until incorporated. Spread in ungreased 9 x 13 pan. Bake at 400 F. for 25
minutes until golden brown. Press down any large bubbles in crust and let

Filling: Beat cream cheese with mixer until smooth. Add pudding and milk and
mix until thickened. Spread on cooled crust. Top with Cool Whip and drizzle
with chocolate syrup. Chill until ready to serve.
Cream Puff Pastry

     1 cup  all-purpose flour
   1/2 cup  butter or margarine
     4      eggs
   1/4 tsp  salt
     1 cup  water

In a medium saucepan combine the butter, water and salt.  Bring the mixture
to a boil, stirring until the butter melts.

Add flour all at once, stirring vigorously.  Cook and stir until the
mixture forms a ball that doesn't separate.  Remove it from heat and cool
for 10 minutes.

Add the egss to the butter mixture, one at a time, beating with a wooden
spoon after each addition for 1 to 2 minutes or until smooth.

Drop the dough by rounded tablespoons into mounds 3 inches apart on a
greased baking sheet.  Bake in a 400F oven for about 30-35 minutes, or
until firm and the bottoms are browned.

Remove the puffs from the baking sheet and cool on a wire rack.  After
cooling you can cut off the top fourth of each puff, remove any soft
dough from inside and spoon in about 1/4 cup of your favorite cream-puff

Double Chocolate Cream Puff Filling

 1 1/2 cups milk
     1 oz   unsweetened chocolate, chopped into small bits
   2/3 cup  granulated sugar
   1/3 cup  all-purpose flour
   1/3 cup  butter, softened
     2      egg yolks, slightly beaten
   1/8 tsp  salt
     1 tsp  vanilla
     powdered sugar for dusting

In a heavy medium saucepan stir together the sugar, flour and salt.
Gradually stir in the milk.  Add the chopped chocolate.  Cook and stir
the mixture over medium heat until thickened and bubbly, then reduce
heat.  Cook and stir for 2 more minutes and then remove from heat.

Gradually stir in about 1 cup of the hot filling into the beaten egg
yolks.  Return the egg yolk mixture to the filling in the saucepan.
Bring to a gentle boil; cook and stir for 2 more minutes.  Remove from
heat.  Cover the surface with a clear plastic wrap and refrigerate
about 2 hours (or until cold).

In a mixing bowl, beat the butter until creamy.  Continue beating while
gradually adding chilled filling, until the mixture is light and creamy.
Then beat in the vanilla.

Tapioca Pearls

----- Original Message ----- 
  From: Joan
  To: phaedrus
  Sent: Wednesday, May 03, 2000 20:02
  Subject: Thanking Karen for Tapioca Recipie...

Wanted to thank you for the tapioca recipie - sorry it took so long - 
been busy....Have one question - what are tapioca pearls????? Where do I 
find them???? You have my curiosity....Again - as usual, thank you all for 
all of your help and happy cooking...Joan

Hi Joan,

Regarding pearl tapioca, most all of the (non-instant) tapioca sold in stores is pearl tapioca. The only other form is as a flour.

The pearly white grains used in Tapioca pudding come from the roots of the cassava, or manioc, a plant native to South America. Most cassava comes from Brazil and Indonesia. The cassava is a shrubby plant that grows from 5 to 12 feet high. Its fleshy roots may be 3 feet long and from 6 to 9 inches in diameter. It is about 20 percent starch. The crop is raised from cuttings from stalks of the previous season.

The roots are fed into a grinding machine through which a stream of water is kept flowing. The ground roots, mixed with water, pass through a revolving sieve. Here, the coarse fibers are separated from finer starchy material. The starch passes through the meshes of the sieve and then into a screen-covered vat where the last of the fiber is removed.

After a series of washings, the starch is spread out to dry. When dry, it is lumpy and must be ground to make flour. Granular tapioca is produced by moistening the flour and shaking it in a hammock-like device to convert the flour into pellets. The pellets are then passed through screens and dried in shallow iron pans over charcoal fires. These pellets are called "pearls."

If you really can't find pearl tapioca at your store, here's a place you can buy it:



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus