Recipes by hawthorne
  • Orange Tapioca Pudding
    Rind of half an orange, finely grated
    Rind of one lemon, finely grated
    1 orange
    6 cups milk
    1 cup quick-cooking tapioca
    1 cup raw sugar
    Half a vanilla bean, split, seeds scraped and set aside*
    1/4 tsp. salt
    1/2 to 3/4 cup whipping cream
    1 Tbsp. cornstarch

    1. Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.

    2. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.

    3. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.

    Serves 6

    *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

    This recipe is so good, easy and quick! Your kids will love it! This recipe I picked up from wailana yoga, and it works for everyone!
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