I've been battling a virus for about two weeks and have dealt with laryngitis, fatigue and now a stubborn cough that doesn't want to completely go away... (though it is getting a little less intense with each day).
There is something so soothing about stirring tapioca pudding on the stovetop...
The final product... YUM!
The thing that has gotten me through each day (with a bit of a smile) is TAPIOCA PUDDING!
Classic Old Fashioned Tapioca Pudding
(by Bob's Red Mill ~ slightly modified; non-dairy with eggs)
1/3 cup Bob's Red Mill Small Pearl Tapioca
3/4 cup water
2 1/8 cups vanilla almond milk
pinch of salt
2 eggs, separated
1/2 cup sugar
1/2 tsp vanilla
Soak small pearl tapioca in water for 45 minutes in a 1 1/2 quart saucepan. As soon as the tapioca begins to soak, combine the milk, salt and egg yolks. Place egg whites in a medium size bowl and set aside. Using a fork, beat the eggs yolks in the milk mixture. Let sit. (Letting these remaining ingredients sit on the counter to come to room temperature works best for the final product.) After the initial 45 minutes, add the milk mixture to the tapioca and STIR over medium heat until boiling. Simmer uncovered over very low heat for 15 minutes. Stir often. When your timer reaches 8 minutes left, BEAT the egg whites and sugar until soft peaks form. Fold approximately 3/4 cup hot tapioca mixture into the egg whites. Take this egg white mixture and fold into the hot tapioca in the saucepan. Stir over low heat for 3 minutes. Immediately pour into final container and let sit on the counter for 15 - 20 minutes. When cooled, stir in vanilla and store in refrigerator. Makes 3 1/2 cups.