1/3 cup sugar
3 Tbsp. Minute brand tapioca
2-3/4 cups milk
1 egg, well beaten
1 tsp. vanilla
1. Mix sugar, tapioca, milk, and egg in edium saucepan; let stand 5 minutes.
2. Cook on medium heat, stirring constantly, until mixture comes to a full boil (a boil that doesn't stop bubbling when stirred. Pudding will be thin, it thickens as it cools). Remove from heat. Stir in vanilla.
3. Pour yourself a bowl of the hot pudding and let it cool for about 10 minutes; eat. Doesn't it taste good?
4. Put the rest of the pudding in a bowl and cover with plastic wrap, placing it on the surface of the pudding while cooling. Cool for at least 20 minutes. Then you should be ready for another bowl, right? This time, stir in 1/4 tsp. almond extract into your bowl (about 1/2 cup serving) and add 1/4 cup fresh or frozen raspberries. Yum!