Granulated Tapioca has small, starchy granules used to make tapioca  pudding and to thicken pie fillings, soups, gravies and stews. These  grains don't dissolve completely when cooked, so puddings and pies  thickened with this product will have tiny tapioca balls as part of the  finished product's consistency.  Instant granulated tapioca can  withstand prolonged cooking and freezing and gives the fillings an  attractive glossy sheen.       

Mixing Instructions:Tapioca Pudding 1 qt. whole or 2% milk, 1/2 cup sugar, 1/4 tsp. salt, 3 large eggs, 1/4 c. tapioca granules, 1/2-1 tsp. vanilla. In a heavy 2 quart saucepan beat sugar, salt & eggs together well. Add milk & tapioca, mix well with the other ingredients. Over med.high heat bring almost to a boil. Stir constantly to avoid scorching. When it starts to thicken, remove from heat; add vanilla; chill.