Maybe the difference in description comes from the size of the
tapioca. We can get two kinds, regular and pearl. Pearl tapioca cooks
up almost a full 1/4" across; the regular size is like bubbles. I
just follow the recipe on the box, but I put a stick of cinnamon in
while I'm heating the milk (I do that while boiling the rice with
water in the first part of making rice pudding, too - and just leave
it in). The tapioca needs to soak - the pearl kind for several hours,
maybe even overnight, so it softens up all the way through. Sorry-
no box in view in the cabinet right now, or I'd write it in.
The rice pudding recipe I use came from the Farm Journal Best Home
Cooking in America cookbook.
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Martha Krieg [EMAIL PROTECTED] in Michigan
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