There is something so wonderful about pudding. It doesn’t matter the type, pudding is comforting. It is also a very simple dessert to master, and you can whip it up in no time; meaning you can always have something sweet and simple to have, when you can’t find the energy or resources to make anything else.
The texture of pudding is usually rich and creamy, but I like to add fruit or nuts to make it come alive. For this recipe, I paired it with pomegranate. The crisp burst of sweet and sour, paired with the creaminess of the pudding, complement each other well. Paired with cinnamon, and you truly have a Greek-inspired treat.
Tapioca pudding is something I did not have growing up. Mom always made rizogalo (rice pudding), and that was the extent of my interaction with homemade pudding. Mister expressed a curiosity in tapioca pudding, having watched a recipe on TV. This made me wonder what kind of taste and texture tapioca could possibly have.
I knew tapioca pudding existed, and it was nothing like the chewy dark brown tapioca balls found in the popular drinks, so I decided to buy minute tapioca, and experience a baseline for taste and texture. I figured, I’ll buy mini-tapioca when I can feel confident that the taste and texture was actually something I enjoyed.
I followed the ingredients on the packages exactly, and the pudding turned out really well! While it was still warm, I finally took a spoonful and tried it.
I was instantly hit with the familiar taste of rizogalo, minus the cinnamon. It was so good! The texture was soft and creamy, and it was sweet but not too sweet.
It was so good on its own, but I just had to turn this is in to a tapioca version of rizogalo and top it with cinnamon.
O.M.G. So. Good.
Cinnamon is such a wonderful thing, and it made this pudding extra special and familiar. I was tempted to top it with honey, but I figured it would be too sweet. I really wanted to pull in the flavours of my childhood with this, so I topped it with pomegranate. This is a real winner of a dessert.
- 3 heaping tbsp minute tapioca
- 1/8 tsp salt (just a pinch of salt)
- 1/3 cup sugar
- 1 large egg
- 3 cups milk
- 1 tsp vanilla extract
- 1 pomegranate
- ground cinnamon
- (optional) chopped walnuts
- In a medium pot, whisk everything but the vanilla extract
- Let sit for 5 minutes on a cold stove
- Turn on the heat to medium
- Slowly whisk the mixture until it comes to a full boil
- Once it is boiling, allow to simmer for 1 minute before taking off the heat
- The pudding should be considerably thicker but will not be firm
- Add in the vanilla extract and whisk
- Set the pot on a trivet and let cool uncovered for 20 minutes
- In 10 minute intervals, whisk a couple of times, to avoid a film developing
- The pudding will continue to thicken as it cools
- As the pudding cools, remove seeds from the pomegranate and set aside in a bowl
- After 20 minutes, you can pour pudding in to serving bowls
- Sprinkle with cinnamon and top with pomegranate seeds and optionally, walnuts
This can be served warm or chilled.