• 1/2 cup tapioca pearls
• 1/2 cup sugar
• 4 cups milk (1%, 2% or whole milk)
• 1 teaspoon vanilla

1. SOAK the tapioca in the milk and sugar in a medium or large pan for 5 minutes.
2. HEAT the mixture, stirring constantly, over medium-high heat until it boils.
3. REDUCE heat to medium to low heat. Cook for 5 minutes, stirring constantly, to prevent scorching and overflow from the pan. Pudding will seem thin but it will thicken as it cools.
4. ADD the vanilla.
5. POUR pudding into a medium-size glass bowl.
6. COVER with plastic wrap and cool. Stir occasionally to prevent the tapioca from clumping and sinking to the bottom of the pan.
7. SERVE at room temperature if a thinner pudding is desired. Refrigerate for several hours to thicken the pudding.

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