This pudding is prepared like rice pudding through step 4 in the procedure. However, it is not baked. Instead, whipped egg whites are folded in and the mixture is chilled. To prepare, make the following adjustments in the recipe:
- Substitute 4 oz (125 g) tapioca for the 8 oz (250 g) rice. Do not wash the tapioca. Cook it in the milk until tender.
- Reserve 2 oz (60 g) of the sugar (from step 3) for the meringue.
- After the egg yolks are incorporated, return the pudding to low heat for a few minutes to cook the yolks. Stir constantly. Do not let the mixture boil.
- Whip 4 oz (125 g) egg whites with the reserved 2 oz (60 g) sugar to a soft meringue. Fold into the hot pudding. Chill.