I found a tapioca pudding recipe for you that should help answer your inquiries.

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3 cups organic milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)

Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked).

Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching. Remove from heat and let cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.

Serves 4-6.
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The webpage also has other tips for making tapioca.
http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html
Source(s):
http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html

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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tapioca Pudding recipe on the web!!

(Sabudana ki Kheer)
Category: Milk-Based Puddings
Makes 4 to 6 servings
This is another light and easy-to-digest kheer that makes a delicious breakfast food. Serve chilled as is, or topped with fresh fruit or with pureed berries.
This is the one kheer I actually prefer to make in the microwave. Make sure to use a very large bowl the milk and tapioca need room to bubble up while they cook. The dish can be made on the stove, but be prepared for a lot of clean-up as the combination of tapioca and milk stubbornly sticks to the pot.

___ cup medium pearl tapioca
_ cup water
_ cups whole milk, plus more as needed
_ tablespoons shelled, coarsely chopped raw pistachio nuts
___ cup sugar, or to taste
___ teaspoon ground green cardamom seeds
_ to 2 drops rose essence
_ to 6 (4-inch) squares silver leaves (optional)
_ tablespoon ground raw pistachio nuts

1. In a large microwave-safe dish, soak the tapioca in the water, about 2 hours. Then mix in 3 cups milk and cook, uncovered, in the microwave on high power, about 10 minutes. A thin skin will have formed on the surface. Carefully break the skin, being sure to avoid the steam that will escape, and stir well.

2. Stir in the chopped pistachios and the remaining milk, and put the dish back in the microwave. Cook on high power 15 minutes total, stopping to stir at 3-minute intervals, until the pudding is thick and creamy. During the last 3 to 4 minutes, add the sugar. If the pudding becomes too thick, add more milk as needed.

3. Transfer to a serving bowl, mix in the cardamom seeds and rose essence, and bring to room temperature, either uncovered (but stirring often to prevent a skin from forming) or covered with plastic wrap. Garnish with silver leaves and ground pistachios and serve hot, or refrigerate at least 4 hours and serve chilled.
Source(s):
http://www.dvo.com/recipe_pages/india/Tapioca_Pudding.html

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Tapioca Cream

1 egg yolk, slightly beaten
1 cup milk (coconut milk or soy milk can also be used)
1 tbsp. sugar
1 tbsp. quick cooking tapioca

1/8 tsp. salt
1/2 tsp. vanilla
1 egg white
1 tbsp. sugar

Mix egg yolk, milk, 1 tbsp. sugar, tapioca, and salt in saucepan. Cook over low heat stirring constantly until mixture boils. Remove from heat; cool. Stir in vabilla. Beat egg white until frothy. Gradually beat in the 1tbsp. sugar. Continue beating until stiff and glossy. Fold into mixture in saucepan. Spoon into dishes and serve with cream if desired. 2 servings
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Classic Tapioca Pudding

"A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold."

INGREDIENTS

* 3 cups whole milk
* 1/2 cup quick-cooking tapioca
* 1/2 cup white sugar
* 1/4 teaspoon salt
* 2 eggs, beaten
* 1/2 teaspoon vanilla extract

DIRECTIONS

1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
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