*From what I understand, granulated, instant, quick-cooking and Minute (brand) taipoca are the same for use in recipes. I get my granulated tapioca at a bulk food store. It looks similar to coarse kosher salt, with some crumbs. :)

This tapioca pudding recipe was originally found many years ago on a paper of recipes titled "Bulk Food" which my mom picked up while visiting Smith's Bulk Foods, a Mennonite (or Amish?) owned store near Dalton, Ohio.

If you want to use pearl tapioca, the recipe is as follows:

Soak a heaping half-cup of tapioca in water overnight. Drain. Mix 2 quarts milk and 3/4 cup sugar and bring to a boil. Add the soaked tapioca. Cook and stir until tapioca is clear, at least 30 minutes.

(My mom says it takes hers much longer -- maybe about an hour -- to get fully cooked. She prefers the granulated tapioca version.)

Combine 3 beaten eggs, 3/4 cup sugar, and 3/4 teaspoon vanilla, beating well. Add to boiling mixture. Bring to a full boil and remove from heat.