Quick-Cooking Tapioca

Store in an airtight container in a cool, dry place. Keep away from moisture to prevent clumping.

Bring liquid (milk, water, or juice) to a boil before adding pearls—they'll cook more evenly.

Stir occasionally during cooking to prevent sticking to the bottom.

The pearls are done when they turn mostly translucent with just a small white center.

For a creamier pudding, cook in milk or coconut milk instead of water.

Cooked pearls can be rinsed under cold water to stop cooking if they're getting too soft.

Adding pearls to cold liquid—they won't cook properly and may stay gummy.

Not stirring during cooking, causing them to clump or stick to the pan.

Overcooking, which turns them mushy instead of pleasantly chewy.

Skipping a rinse or draining step, leaving excess starch that makes pudding gluey.