Join me in the tap, Tapioca?

Tapioca? Yes, this old time standard apparently never went away South of the Border. It is often on dessert menus in Mexico & is mucho popular all throughout Latin America. It could have much to do with the origin of Tapioca which is made from root of the cassava plant (aka: Manioc). In the 19th Century this was used as a medicinal product. This pudding either has people liking it or hating it. There seems to be no gray areas on Tapioca preference. *I can hear my sister & my daughter gagging about now...In a time when more people are paying attention to food allergies this is a Gluten-Free product. If you haven't tried it in a while don't go buy those little prepacked cups of the stuff, try making it. Buen Provencho!

Classic Tapioca Pudding~like your mother used to make!
1/3 c. lg. size pearl tapioca (not instant)
2 1/4 c. milk
1/4 tsp. salt
2 eggs
1/2 c. sugar
1/4 tsp. vanilla
Soak tapioca in water for 4 to 12 hours. Add milk and salt. Heat and stir until barely boiling. Simmer at low heat, uncovered, for 30 minutes, stirring frequently. Add sugar gradually. Beat eggs. Mix with some of hot tapioca. Return slowly to rest of mixture. Bring to boil, stirring constantly for 3 minutes to achieve pudding consistency. Cook 15 minutes. Add vanilla.