Wayne Boatwright wrote:
>
> A recipe I use calls for soaking the tapioca overnight in water, then
> cooking in whole milk until completely tender. At that point egg yolks and
> half and half are whished together and added to the cooking mixture, along
> with flavoring of choice. At the end, the egg whites are beaten and folded
> in. It's a wonderful pudding.
>
> --
> Wayne Boatwright *¿*


The recipe Alton Brown has said to use whole milk, NOT the lowfat
stuff, and cream. He said these are what gives it it's nice creamy
texture, along with the low slow cooking. He used quite a bit of
sugar, if I remember correctly.

And yes, I'm another one who LOVES the stuff, too!