I don't know about y'all, but my mama made tapioca pudding on a pretty regular basis when I was growing up. It was Southern. It was comfort food. It was good warm or chilled. On special occasions it was an acceptable breakfast food. Mom made hers with a Jello mix. Later, she put it in my brown-bag lunches in the form of Jello Snack Packs. But then they either stopped making that variety, or it just wasn't available in our grocery. I had to learn to make tapioca on my own! And recently, I had a very strong hankering for this comfort food from my youth. I did my research, and this is a combination of a few recipes I found. It's quick, easy, has simple (inexpensive!) ingredients, and tastes just like I remember! I hope you'll enjoy it as much as I did!
1/3 cup sugar
3 tablespoons Minute tapioca
2 3/4 cup milk (2%)
1 egg, beaten
1 teaspoon vanilla
ground cinnamon, to garnish
Thoroughly mix all ingredients in a saucepan. Cook, on medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat.
Cool 20 minutes and stir. Divide into individual ramekins or dessert bowls. Sprinkle with cinnamon.
Serve warm or chilled. Store leftover pudding in refrigerator.