Stovetop Barley Pudding

This is, essentially, Mexican Rice Pudding made with barley instead of rice. I've cut the sugar way back, and given how much barley expands, a lot less of it is needed than of rice. The barley is more assertive than the rice, too; it brings a distinct, chewy texture. Being the barley lover that I am, I enjoyed this very much. Mr. Ferdzy, it has to be admitted, was considerably less enthused.

Other than the fact that it must be stirred regularly while cooking to prevent the starches from settling and scorching, this is a very simple recipe to make. I would tend to cook the barley some time in the afternoon, then cook the pudding while kitchen clean-up is going on after dinner. That will keep me around while the stirring needs to happen.

4 to 6 servings
2 hours - 10 minutes prep time

Cook the Barley:
1/2 cup pearl barley
1/4 teaspoon salt
2 cups water

Put the above in a rice cooker, and cook. This can be done up to a day in advance; if so, keep the barley refrigerated until needed.

Make the Pudding:
4 cups dairy or non-dairy milk
1/4 cup sugar
1/2 teaspoon cinnamon
the finely grated zest of 1 lemon
1/4 cup raisins
the juice of 1/2 lemon
2 tablespoons rum OR 2 teaspoons vanilla extract

Put the cooked barley in a 2 litre (qt) heavy-bottomed pot, and break it up. Mix in the milk, sugar, cinnamon, and lemon zest. Bring the mixture up to a simmer and simmer until thick, stirring regularly. This should take about an hour. Add the raisins about halfway through the cooking time.

Remove the pudding from the heat and mix in the lemon juice and rum or vanilla.

Serve the pudding chilled or at room temperature. Serve it plain, or with applesauce or whipped cream.




Last year at this time I made Doro Wat for An Ethiopian Feast.

Posted in: Ontario Food