Tapioca Pudding

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This has always been a huge favorite with my family. And it was one of my favorites when I was a child. We're not talking here about that thick gloppy stuff you get commercially. Real tapioca pudding is light and fluffy, kind of like a cloud. The measurements are not written in stone. You can alter things somewhat as you please. I often made this later in the evening, when everyone thought having a bit of dessert would be nice.

1/2 cup tapioca
1 cup water

3 eggs, separated
1/2 cup sugar (a little more if you like sweet)
3 1/2 cups milk
3/4 tsp vanilla
pinch of salt

In a saucepan put the tapioca and the water and let it sit a bit, while you do other things.
Measure out the milk in a bowl or measuring pitcher. Separate the eggs, placing the yolks into the milk and the whites into an electric mixing bowl, like a KitchenAid mixer.

Add half the sugar to the egg whites and if you have a stand mixer start the egg whites beating, letting it go until they're nice and fluffy. I do this while putting the milk and yolks and tapioca on the stove to cook. If you don't have a stand mixer, then get the egg whites beaten before starting to cook the rest.

Beat up the milk and yolks and remaining sugar and add to the saucepan with the tapioca and water.
Over medium heat bring the mixture to a boil, stirring with a whisk fairly constantly.
When it has come to a boil, remove from the stove and stir in the vanilla and pinch of salt.

Slowly whisk the hot milk mixture into the egg whites, whisking constantly.
Let cool for a while before serving. This can be made shortly before dinner, and it will still be warm by dessert time. It is really nice eaten warm. I dish it into Chinese soup bowls, or other little bowls. Seconds are always okay.