Keep best refrigerated or frozen.

Classic Old Fashioned Tapioca Pudding

• 1/3 cup Bob's Red Mill Small Pearl Tapioca
• 3/4 cup Water
• 2 1/4 cups 2% Milk
• 1/4 tsp. Salt
• 2 Eggs, separated
• 1/2 cup Sugar, divided
• 1/2 tsp. Vanilla Extract

Soak small pearl tapioca in water for 30 minutes in a 1 1/2 quart saucepan. Do not drain tapioca after soaking. Add milk, salt, 1/4 cup of sugar 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 3/4 cup 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 cups.

Fruit Tapioca. Prepare Tapioca Pudding as directed in master recipe. Fold 2/3 cup 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 Tbsp. unsweetened cocoa powder mixed with 2 Tbsp. sugar to simmering tapioca one to two minutes before folding in egg whites

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