- 1/3 cup white sugar
- 3 tablespoons quick-cooking tapioca
- 2 3/4 cups goat's milk
- 1 egg, beaten
- 1 1/2 teaspoons rose water
- In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
- Remove from heat and stir in the rose water.
- Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.
- Chill in refrigerator for at least 2 hours before serving.
07/19/2019
recipepes.com
rose scented tapioca pudding, recipe
PT15M
PT1H
5
455 calories
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