Tapioca pudding can evoke memories of warm, freshly prepared comfort food served by a patiently stirring loved one. The flavor and texture of freshly prepared tapioca is incomparable and cannot be approached by instant packaged pudding mix. The only way to achieve this perfection is the old-fashioned way: standing over the stove, monitoring the temperature and stirring until the creamy concoction approaches bliss.

Things You'll Need

Add the 1/3 cup of tapioca to the 3/4 cup of milk.

Allow the tapioca to soak from one hour to overnight. If soaking overnight, refrigerate.

Add remaining ingredients and whisk together. Continuously stir the mixture in a thick-bottomed pot over low heat until mixture comes to a boil very briefly.

Turn the heat down and allow the mixture to simmer while you continue stirring.

Watch the mixture carefully and keep the temperature low enough to avoid scorching and high enough to continue to simmer. When you notice the tapioca beads becoming translucent and the custard thickening, it is ready.

Pour tapioca mixture into four serving dishes and garnish with berries or mandarin orange slices. Serve warm.