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Soak the tapioca in 1 cup / 240 ml of the milk in
a medium, heavy saucepan for 30 – 60 minutes.
Whisk in the yolks, salt, honey, and remaining
milk.
Bring the mixture barely to a boil over medium-low
heat, stirring. This will take about 15 minutes.
Decrease the heat so the mixture gently simmers,
stirring constantly, for another 20 minutes or
until the tapioca is fully cooked (this depends on
how large your tapioca pearls are.) The tapioca is
fully cooked when the pearls swell up and are
nearly translucent – tasting is the best way to
tell. The pudding itself will also thicken into a
custard. Continue to taste and stir, preventing
the tapioca from scorching.
Remove the pan from the heat, stir in the lemon
zest, then let the pudding cool (it will thicken a
bit.) Stir in the rose water, if using, and wait
another few minutes. Either eat it warm,
topped with pistachios, but I liked it cold, with
fresh raspberries.
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