Minute Rice Tapioca, Minute
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Cooking instructions
Shake box before using. Microwave: Tapioca Pudding: 1 egg; 2-3/4 cups milk; 1/3 cup sugar; 3 Tbsp. Minute Tapioca; 1 tsp. vanilla. Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min. Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. Keep refrigerated. Makes 6 servings, 1/2 cup each. Note: For creamier pudding, press plastic wrap directly onto surface of pudding as it cools. For best results, use 2% or whole milk, but fat-free, 1% or lactose-free milk can also be used. Microwave Preparation: Combine all ingredients except vanilla in large microwaveable bowl. Let stand 5 min. Microwave on high 10 to 12 min. or until mixture comes to full boil, stirring every 3 min. Stir in vanilla. Chocolate Tapioca Pudding: Prepare as directed, increasing milk to 3 cups and sugar to 1/2 cup, and adding 3 oz. Baker's Semi-Sweet Chocolate to saucepan after 5 min. stand time. Press in tear top back. Open on side.
Ingredients
Precooked Tapioca, Soy Lecithin.
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