Part 1 of Rituxan infuson treatment was on Monday. The only thing I could stomach eating was tapioca pudding and interestingly, somehow I got it into my head that I was going to make from scratch tapioca pudding because Minute Tapioca that I normally make just wasn’t working for me texturally — it tends to be pretty bouncy & jello-like, and I was hoping homemade tapioca pudding would be more of a soft custard texture.
Thankfully, my first attempt at making homemade tapioca was a success considering I was worried that I screwed up because my soaked tapioca kind of ended up disintegrated after the overnight soak.
Preparaing for my days of nausea, I tripled the recipe written below and I’m pretty pleased with how it turned out. ^_^
1/3 cup medium pearl tapioca
3/4 cup cold water
1 1/2 cup milk
2 eggs, lightly beaten
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
Soak tapioca in water 6 hours or overnight in a covered container.
Add milk & cook in covered double boiler over simmering water until tapioca is clear & tender 2.5-3hrs), stirring occassionally.
Beat eggs with sugar & salt.
Temper eggs with hot milk, then add to the hot tapioca, stirring well to blend.
Continue cooking until thickened, stirring constantly, about 15 minutes.
Remove from heat & stir in vanilla.
Serve warm or cold.