Tapioca Pudding

I use Kraft Minute Tapioca in the red box. Find it on the top shelf of the baking aisle near the jello. This recipe comes directly from the box, but I put it here so I can remember to make it! My Grandma used to make tapioca by the gallons! She had tall and short parfait glasses. They were a pressed glass goblet style with a short stem. The tall ones were for the adults and the short ones for us kids. I don't remember ever eating anything other than tapioca in those glasses. It was always creamy and good! She said they came with peanut butter in them originally. This recipe is especially helpful when you have eggs and extra milk to use up. I always make a double batch...its yummy warm or cold.

Tapioca Pudding:
1/3 cup sugar (I use a little less)
3 Tbsp tapioca
2 3/4 cups milk
1 egg, well beaten
1 tsp vanilla
Mix sugar, tapioca, milk, and egg in a medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil....a boil that doesn't stop bubbling when stirred. Remove from heat. Stir in vanilla. Cool 20 minutes, stir. Serve warm or cold. Refrigerate. Makes 6 half cup servings.
NOTE:
For beginning cooks...DON'T try to cook this hotter than medium heat! It will curdle the eggs and you'll have a lumpy, eggy mess. Be patient...this takes 15-20 minutes to cook.