I always loved rice pudding as a kid, especially when warm off the stove, with a splash of cold milk, with raisins and cinnamon sprinkled on top. While I could still go for a bowl of rice pudding today, rice may no longer be my first grain of choice for a dessert like this after trying this barley pudding. And as with all of the grain recipes and techniques we’ve looked at recently, experimenting with grains outside of rice is the goal.
The barley in this dessert is light yet has a nice chewy texture. Combined with the orange zest and dried fruit, this isn’t a dessert one needs to feel guilty about enjoying.
Any dried fruit could work here, as well as fresh. If it’s apple season, I’ll add apples.
Creamy Barley Pudding
Makes 6 servings
- 1 cup pearled barley
- 3/8 tsp salt
- 2 cups low fat milk
- 1/3 cup brown sugar
- 2 tsp grated orange zest
- 1 cup dried or fresh fruit
- 1 large egg
- 1 tsp vanilla
In a medium saucepan, bring 6 cups of water to a boil. Add barley and 1/2 teaspoon of salt and cook at a boil for 25 minutes. Drain barley and return to pan. Add 1-1/2 cups milk, sugar, orange zest, and the remaining 1/8 teaspoon salt. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10 minutes, stirring occasionally.
Stir in dried cherries and cook uncovered 10 minutes longer, stirring occasionally until barley is tender. Barley will still be chewy, and the mixture will appear curdled, don’t be concerned. In a small bowl, whisk together egg and remaining 1/2 cup milk. Stir some of the hot barley mixture into egg mixture, then whisk egg mixture into saucepan. Cook, stirring constantly, for one to two minutes or until thick and creamy. Remove from heat, stir in vanilla. Serve warm, at room temperature, or chilled.
Recipe from lesliebeck.com