1. Measure 6 cups of water for every cup of pearls you intend to cook, and place the water in a large stock pot or rice cooker.
2. Bring the water to a rolling boil, then gently add the tapioca pearls in. Stir immediately to avoid the pearls from sticking to the bottom of the pot or to each other.
3. Boil the tapioca pearls about 30 minutes with the cooking lid on, stirring occasionally.
4. When the 30 minutes are up, turn off heat. Stir one last time, cover and let the pearls steep for 20-25 more minutes in the hot water.
5. Drain the pearls and rinse them with cold water, until the rinsing water runs clear and the pearls have cooled. Place the pearls into a container.
6. Add corn syrup to completely cover and/or coat the pearls' surface. Alternatively, honey or brown sugar can be used instead of the syrup. The sugars will prevent the pearls from sticking together.
7. Allow a few minutes for the tapioca pearls to absorb the sweetness of the corn syrup, honey or sugar before serving. Serve within 8 hours. Do not refrigerate!