Tapioca or Rice Pudding

If you love the creamy-type tapioca pudding, give this a try.

1- 4.6 oz. pkg. cooked-type vanilla pudding mix 2 tsp. vanilla

3 level Tbs. medium pearl tapioca* or 4 Tbs.
Minute tapioca  or 1 cup cooked rice + 1/2 tsp. grd. cinnamon

 2 Tbs. butter
4 cups milk** 1/2 cup raisins, for rice pudding only
2 Tbs. sugar

For Tapioca Pudding:

Place 1 cup of milk in large sauce pan. Warm slightly. Add pearl tapioca, stir, and let stand 30 minutes while you do something else exciting. (NOTE: You do not have to do this if you are using Minute tapioca.) Add remaining 3 cups of milk and sugar. Cook until mixture thickens, stirring constantly. Add butter and vanilla and let sit in pan,off the burner, stirring ever once in a while. Put in bowl cover and chill. * Do not use any more tapioca then stated as it will get very stiff!

** If you have some left-over egg nog, substitute 1 cup of it for milk.

For Rice Pudding:

Put pudding mix and milk in large sauce pan, stirring just to mix. Add rice, cinnamon, sugar and raisins; cook, stirring constantly until thickened. Add butter and vanilla. Put into bowl cover and chill.