Jamaican Tapioca Pudding

Directions

1. 1
   Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
2. 2
   Lightly beat the egg yolks.
3. 3
   After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
4. 4
   Stir over medium heat until boiling. Turn heat down to low.
5. 5
   Simmer, uncovered, for 15 minutes; stirring often.
6. 6
   Beat the egg whites with the sugar until soft peaks form.
7. 7
   After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
8. 8
   Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
9. 9
   Serve warm or chilled.