Rose Scented Tapioca Pudding

Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 219 Calories

Ingredients

• 1 egg, beaten
• ⅓ cup white sugar
• 3 tablespoons quick-cooking tapioca
• 2 ¾ cups goat's milk
• 1 ½ teaspoons rose water

Recipe Instructions

Step 1

In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.

Step 2

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

Step 3

Remove from heat and stir in the rose water.

Step 4

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.

Step 5

Chill in refrigerator for at least 2 hours before serving.