There are two ways to make tapioca pudding. You can use “small pearl” tapioca (which takes longer and the tapioca beads are bigger) or quick-cooking (which is faster and the tapioca is smaller). I love both kinds, and offer recipes for both below.
Above: "Small pearl" tapioca: For this recipe, use “pearled Tapioca” (not “Minute,” “Granulated,” or “Instant”). It can be found in the bulk dry goods section of the store, or pre-bagged (Bob’s Red Mill sells this).Print
Above: "Quick-cooking" tapioca: For this recipe, look for boxes of tapioca that are labeled “Minute,” “Granulated,” or “Instant” (do not use “pearled Tapioca” or “tapioca flour” for this recipe). The dry tapioca looks like coarse sand.Print