I’ve been using Pearl Barley a lot in stews and things lately. It is a grain that I really love, and adds scrumptiousness to everything.
Yesterday, on a whim, I decided to use up some milk by making a pearl barley milk pudding – pearl barley, milk, sugar and cinnamon, all in my slow cooker. I’d never tried it before, but I couldn’t see why it shouldn’t work.
I got the quantity of pearl barley wrong, as it absorbed all the milk, and when I went to look at it, it was almost solid. However, it wasn’t burnt, so I scooped out a couple of spoonfuls into a dish, and stirred in a little more cold milk to make it a good porridge-like consistency.
Even with the mistake, it was still delicious, so I am going to have to repeat the experiment, this time measuring the ingredients more carefully.