Advance preparation: soak the barley overnight; this will reduce the cooking time.
Good for breakfast or dessert. Served warm or cold.
Similar to rice pudding, but the barley makes it a slightly chewy.
Makes about 4 to 5 servings.
1) Rinse:
-
1/4 cup plus 2 T. POT BARLEY
(not pearl barley***)
Put in a bowl, add enough cold water to cover about 2 inches higher than the barley, and soak overnight in the fridge (or on counter).
Drain the soaking water before proceeding to next step.
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2)
In a large saucepan, bring to a gentle simmer (mostly covered) * ,
for 20 minutes ** :
- 1 1/2 to 2
cups of water (enough to cover barley well)
- and the pre-soaked barley
* Make
sure the heat isn't on too high, otherwise the barley can quickly start boiling over the lid.
Keep an eye on it!
** If barley not soaked overnight, simmer for 40 minutes.
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3) Add, blend in, and bring to a simmer, on medium low heat, (uncovered)
for 10 minutes, stirring occasionally:
- 1
cups plain SOY MILK (preferably unsweetened)
- 3 T. SUGAR (or other natural sweetener; if using maple syrup add near the end of cooking)
- dash of SALT
- Optional: a dash of ground CINNAMON _________________________
4) Simmer about 10 more minutes.
- about 1/4
cup dark RAISINS _________________________
5) In a bowl or measuring cup, slightly whisk: -
1/2 cup plain SOY MILK - Optional: 1/2 to 1
whole EGG (makes the pudding very creamy and extra delicious) Blend
this mixture into the saucepan, and continue to simmer, stirring frequently
for about 2 to 5 minutes, until creamy, then remove from heat.
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6)
Stir in: - 1/4 to 1/2 tsp. VANILLA _________________________ (***Nutritionally, pot barley falls between
"pearl" and "whole" barley.)
Optional, blend in, and stir occasionally:
The pudding will still be a bit liquidy. It will continue to expand and thicken as it cools.
Store in refrigerator.
If you prefer a thinner or creamier pudding, blend whatever number of servings you want with a little bit more soy milk and gently reheat.
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