Tapioca Pudding

1/3 c. pearl tapioca
3/4 c. water
2 1/4 c. milk
1/4 tsp. salt
2 eggs, separated
1/2 c. sugar
1/2 tsp. vanilla

Soak tapioca in water for 30 minutes in a small saucepan.  Add milk, salt, and lightly beaten egg yolks and stir over medium heat until boiling.  Simmer uncovered over very low heat for 10-15 minutes, stirring often.

Beat egg whites with sugar until soft peaks form.  Fold about 3/4 c. of the hot tapioca into the egg whites, then gently fold the mixture back into the saucepan.  Stir over low heat for about 3 minutes.  Cool for 15 minutes and add vanilla.  Serve warm or chilled.

Chocolate tapioca: 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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