On Fri, 14 Aug 2015 21:10:55 -0400, Dave Smith
> wrote:

>On 2015-08-14 19:52, Janet wrote:
>
>>
>> Sound the foghorn. If you READ the post you're refuting, its author
>> states "I've never used custard in rice pudding"
>>
>> Because there is no custard in rice pudding
>>
>There are lots of recipes for rice pudding. The very best I tried used
>milk, sugar, rice... and eggs. It is cooked slowly on direct heat and
>stirred constantly for about 20 minutes. It is a labour of love and it
>is incredible.

The rice pudding recipe I use does indeed contain eggs, lots of eggs
and milk, I use exactly the same recipe for tapioca pudding... I
happen to like tapioca better.

PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla