Tapioca pudding disappointment- please help
I just bought a fuzzy logic rice cooker and set out to make tapioca pudding in it on the Porridge cycle. I used the recipe from the "The Ultimate Rice Cooker Cookbook", which called for small pearl tapioca- emphasizing NOT instant or quick cooking. I followed the recipe and ended up with tapioca that was mostly edible but still clumpy and slightly undercooked after THREE (count em) Porridge cycles! What did I do wrong? I understand that typically you need to soak small pearl tapioca for several hours. But the recipe never asked you to do so, and was actually I think touting the beauty of making it so simply in the rice cooker.
Any help appreciated...
Don't know about fuzzy logic. This is how I do it
4 large Eggs Yokes,
1 cup Sugar,
1/2 cup Tapioca Beads/Seeds/Pearls, soaked overnight in 3 cups Cold Water,
Do NOT use Instant, Minute, or Quick-Cooking Tapioca,
1 quart Milk, scalded,
1 tsp. Vanilla or a Three inch whole bean split length wise,
2 Tablespoons Unsalted Butter,
1- Scaled the milk with the vanilla bean, Remove bean and save,
2- Beat egg yolks until thick and lemon-colored. Stir in the sugar, salt and the drained tapioca,
3- Temper the egg yoke mixture with 1 cup of the scalded milk. Combine into the rest of the milk,
4- Scrape the inside of the vanilla bean cleaning out the vanilla bean seeds. Add the seeds to the mixture,
5- Cook a few minutes over medium heat until thickened,
6- Add butter and incorporate,
7- Remove from Heat and place a plastic wrap on the surface to prevent skin forming,
Serve cold with ripe strawberries, sliced peaches, or other fruit of your choice.