I also didn't want to make anythin.g that required a double boiler, lots of stirring, or folding in beaten egg whites. I found a recipe from Alton Brown that used a slow cooker. That was good enough for me.
3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup half and half or cream
1 egg yolk
1/3 cup sugar
1 tsp vanilla
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl. Add the vanilla and stir to combine. Cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
Anyway, it was totally delicious. It was extremely rich and creamy, and not grainy at all. It was ultra decadent and even gluten free. If I would make it again, I'd use the recommended amount of milk/cream but may use a whole egg or two yolks just to see how it turns out.