How do you make tapioca pudding without using egg whites?

* 1/2 cup quick-cooking tapioca

* 3 cups whole milk

* 1/2 cup granulated sugar

* 1/4 cup packed light brown sugar

* 1/4 teaspoon salt

* 2 teaspoons vanilla extract

Instructions

1. In a medium saucepan, whisk together the tapioca, milk, both sugars, and salt.

2. Bring to a boil over medium heat, whisking constantly.

3. Reduce heat to low and simmer for 5 minutes, or until the tapioca is completely cooked and translucent.

4. Remove from heat and stir in the vanilla extract.

5. Pour the pudding into individual serving dishes and let cool for at least 30 minutes.

6. Refrigerate for at least 2 hours before serving.

Tips

* If you don't have quick-cooking tapioca, you can use regular tapioca, but you will need to cook it for 10 minutes instead of 5.

* For a richer pudding, you can use half and half or heavy cream instead of whole milk.

* For a vegan pudding, you can use soy milk or almond milk instead of whole milk.

* If you don't have granulated sugar, you can use white sugar or cane sugar.

* If you don't have light brown sugar, you can use dark brown sugar, but the pudding will have a slightly darker color.

To Make Tapioca Pudding in a Slow Cooker

1. Combine the tapioca, milk, both sugars, and salt in a slow cooker.

2. Cover and cook on low for 4-6 hours, or until the tapioca is cooked.

3. Add the vanilla extract and stir well.

4. Serve immediately or refrigerate for later.