How to use tapioca pearls when making puddings and pies?

I have made puddings and pies from instant tapioca before, and I like them a lot.

I would like to try to recreate those recipes with tapioca pearls. How is cooking with pearls different from cooking with instant tapioca?

I’m not looking for specific recipes, but general guidelines:

• do I rinse pearls before using them?
• do I need to soak the pearls?
• how much time do I need to add to cooking/baking?
• do they go bad? What is shelf life of tapioca pearls?
• any other details to consider when replacing instant tapioca with pearls in a recipe?