Maple Tapioca Pudding with Raspberries

1/3 cup Maple Sugar

3 Tbsp Tapioca

2 3/4 cup milk

1 beaten egg

1 tsp vanilla

1/4 cup Maple Syrup

Pint of Raspberries

Utensils: You will need a medium sauce pan, liquid measuring cup, measuring spoons, fork ( to beat the egg), a stirring spoon and serving dishes.

Mix maple sugar, tapioca, milk and egg in a medium saucepan.  Let it stand for 5 minutes.

Cook on medium heat until it comes to a full rolling boil – make sure to stir the bottom of the pan so it doesn’t stick. Remove from heat and add the vanilla.

I pour my tapioca into individual serving dishes and cover it with plastic wrap to make it extra creamy.  ( Also so that we all end up with equal portions and can’t argue over who got more!)

Just before serving top with raspberries and maple syrup.

Theorectically you’re supposed to let it cool 20 minutes.  The flavor is more enhanced the longer you leave it.  We did have one bowl left this morning, too bad everyone else slept in……

Maple Rice Pudding

1/4 cup uncooked rice

1 egg, beaten

1/4 cup pure Vermont maple syrup

1 cup milk (scalded)

1/2 teaspoon vanilla

1/3 cup raisins

Cook rice. To make custard, beat egg, add syrup, milk and vanilla.  Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.

Recipe from Vermont Maple Cookbook 1998