I looked online yesterday for tapioca pudding recipes because the only ones in my cookbooks involved separating eggs and folding in beaten egg whites later, something beyond the skill of my youngest, who wanted to make the pudding. I didn’t have the box of tapioca anymore, since I tend to store stuff like that in Tupperware containers. I finally found the recipe pretty much as I remembered making it as a kid, very easy and very good. Maybe one day I should try the fancier recipe and see if it’s worth the extra effort. But this one is so easy and so good it’s to imagine.

1/3 cup sugar
3 Tbs minute tapioca
2 3/4 cup milk
1 egg, well beaten
1 tsp vanilla

Mix together everything but the vanilla and let stand for 5 minutes. Cook over medium heat, stirring constantly so the milk won’t scorch the bottom. Bring to a full boil, then remove from the pan from the heat. Stir in the vanilla.

Let the pudding sit for 20 minutes, then stir. Put in bowls and refrigerate a bit before eating, unless you like it warm.