ROSE SCENTED TAPIOCA PUDDING
Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.
Provided by Diana Moutsopoulos
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
- Remove from heat and stir in the rose water.
- Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.
- Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 29.3 g, Cholesterol 65 mg, Fat 8.2 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 101.6 mg, Sugar 24.2 g
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