Rice Milk Tapioca Pudding

You don't realize how hard it is to find a pudding recipe made with rice milk until you try searching for it. The majority of hits on a web search comes up with rice pudding, which is something I definitely did not want to make. The heavy vanilla and butter taste came through in this recipe which beats the artificial colors and flavors out of box pudding any day.

If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.

Ingredients

2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt

Directions

1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.

2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.

3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.

4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract. 

5. Let cool. Enjoy warm or chill in individual serving bowls.