Tangerine Tapioca Pudding
2 1/2 tsp. grated orange rind
2 1/2 cups 2% milk
1/3 cup sugar
3 tbsp. quick cooking tapioca, uncooked
1 egg, beaten
1/2 cup tangerine juice
6 fresh orange segments for garnish (optional)
Combine orange rind and milk in a 2
quart glass measuring cup. Microwave on high for 5
minutes or until milk is 180 degrees and tiny bubbles form on the edge. Do
not boil.
Add sugar, tapioca, and egg to milk mixture and stir well. Microwave on
high 5 minutes
or until slightly thickened. Let stand 5 minutes, stir in juice.
Place plastic wrap on the
surface and chill. Garnish with orange segments if desired.
