Orange Tapioca Pudding
4 hours, 30 minutes
This refreshing, creamy pudding, easy and quick to prepare, makes a nice change from grain-based puddings. It is rich, though, so you may want to save it for a special occasion sweet treat.
1Rind of half an orange, finely grated
1Rind of one lemon, finely grated
1 cQuick-cooking tapioca
1 cRaw sugar
1⁄2A vanilla bean, split, seeds scraped and set aside*
3⁄4 cWhipping cream
- Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
- In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
- To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
*Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.
Nutritional Information Per Serving:
Calories: 439, Fat 11.2g (101 cal), Carbohydrate 76g (304 cal), Protein 8.5g (34 cal)
Added information: Saturated Fat 7g, Cholesterol 44mg, Sodium 235mg, Dietary Fiber 1.5g