Dawn's Tapioca Pudding
This recipe calls for a rice cooker with "fuzzy logic". Not the cheap rice cookers, but the more expensive ones like the Zojirushi 5-1/2-Cup Neuro Fuzzy Rice Cooker.32 oz unsweetened almond milk
7 oz Reese large pearl tapioca
1 cup sugar
3 large eggs (divided)
1 pinch salt
1 tsp sugar
1 tbl vanilla
Soak tapioca pearls as directed.
Place drained tapioca, almond milk, sugar, eggs YOLKS and salt in the rice cooker bowl. It's probably a good idea to beat the egg yolks before putting them in. Stir to combine.
Set rice cooker for Porridge mode and start. Stir for a few seconds every 20 minutes.
When rice cooker goes into keep warm mode, take eggs WHITES and 1 tsp of sugar and whip until stiff peaks.
Add vanilla to tapioca mixture and stir. Fold in whipped egg whites.
Let cool a bit, then eat warm.
Or pour into containers and serve cold.
It's good either way.
Calorie analysis:
Unsweetened almond milk: 120
Tapioca: 700
Sugar: 790
Eggs: 210
1820 calories per batch.
I'd say there were 6 nice-sized servings (it was quite filling), so that's only 300 calories per serving.
