John's Favorite Tapioca Pudding

1/3 c. Bob's Red Mill Small Pearl Tapioca   (Bob's Red Mill)
3/4 c. water
2 1/4 c. 2% milk
1/4 t. salt
2 eggs, separated
1/2 c. sugar
1/2 t. vanilla

Soak small pearl tapioca in water for 30 minutes in a 1 1/2 quart saucepan.  Add milk, salt and lightly beaten egg yolks to tapioca and STIR over medium heat until boiling.  Simmer uncovered over very low heat for 10-15 minutes.  Stir often, BEAT egg whites with sugar until soft peaks form.  Fold about 1/4 c. of hot tapioca into the egg whites, then gently FOLD mixture back into saucepan.  Stir over low heat for about 3 minutes.  Cool 15 minutes then add vanilla.  SERVE warm or chilled, plain or with nutmeg or coconut mixed in.  Makes 3 1/2 c.  


Fruit Tapioca.  Prepare Tapioca Pudding as directed in master recipe.  Fold 2/3 c. finely chopped fresh or dried fruit into the tapioca before folding in the beaten egg whites.  


Chocolate Tapioca.  Prepare Tapioca Pudding as directed in master recipe.  Add 2 T. unsweetened cocoa powder mixed with 2 T. sugar to simmering tapioca one to two minutes before folding in egg whites.