Advance preparation: soak barley overnight; this reduces cooking time; see instruction #1.
If barley is not soaked overnight, cooking time is 20 minutes more; see **, instruction #2.

When barley is soaked overnight, the pudding takes less than an hour to cook.

Good for breakfast or dessert. Warm or cold.

Similar to rice pudding, but the barley makes it a slightly chewy.

Makes about 6 servings.

 

1)  Rinse, then drain:

- 3/4 cup pot barley
  (not pearl barley, which is a more refined form of grain, like white rice)

 

Put in a bowl, add enough cold water so that it's about 2 inches higher than the barley, and soak overnight in the fridge.
Drain this soaking water before proceeding to next step.

 

2)  In a medium saucepan, bring to a gentle boil, then simmer (uncovered), for 20 minutes **:

- 4 cups of water

- the pot barley (which has been soaked overnight and drained)

 

** If barley not soaked overnight, just rinse and drain the 3/4 cup of dry pot barley, and simmer for 40 minutes instead of 20 minutes.
After cooking, drain the barley and return it to the saucepan.

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3)  Add, blend in, and bring to a simmer, on medium low heat*, (covered) for 10 minutes, stirring occasionally:

- 2 cups plain soy milk (preferably unsweetened)

- 3 - 4  T. sugar (or other natural sweetener; adjust if soy milk is very sweet)

- 1/8 tsp. salt

- Optional: scant 1/2 tsp. ground cinnamon AND / OR scant 1/2 tsp. ground coriander

 

* Make sure the heat isn't on too high, otherwise the barley can quickly start boiling over the lid.
Keep an eye on it!

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4)  Add, blend in, and simmer (uncovered) for 10 minutes, stirring occasionally:

- about 1/2 cup raisins

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5)  In a bowl or measuring cup, slightly whisk:

- 1 cup plain soy milk

- Optional: 1 whole egg

 

Blend this mixture into the saucepan, and continue to simmer, stirring frequently for about 2 to 5 minutes, until creamy, then remove from heat.

The pudding will still be a bit liquidy. It will continue to expand and thicken as it cools.

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6) Stir in:

- 1/2 to 3/4 tsp. vanilla

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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.

 

(Nutritionally, pot barley falls between "pearl" and "whole" barley.)