But this recipe uses it in place of rice in a milk pudding, and it is delicious.
Don’t be concerned about the high proportion of liquid to grains. Pearl Barley absorbs a lot!
- 0.5 cup pearl barley.
- 2 cup milk
- 2 cup water
- 1 tbsp brown sugar
- sprinkling of cinnamon and or nutmeg.
Wash the pearl barley thoroughly in a sieve, and then place in slow cooker.
Add milk, water and sugar and give it a good stir.
Sprinkle cinnamon or nutmeg over the top.
Cook on low for 7-8 hours, or until the liquid is mostly absorbed.
Instead of 1/2 cup of pearl barley, use 1/4 cup of pearl barley and 1/2 cup of rice.
Instead of 1/2 cup of pearl barley, use 1/4 cup each of pearl barley and pinhead (steelcut) oats.