📝 About This Recipe
Move over rice pudding; pearl barley is the unsung hero of the grain world, offering a delightful chew and a nutty depth that transforms into a luxurious custard when slow-cooked. This recipe elevates the humble grain with aromatic vanilla bean, warming cardamom, and a hint of orange zest for a sophisticated finish. It is a comforting, soul-warming dessert that bridges the gap between rustic farmhouse cooking and modern gourmet flair.
🥗 Ingredients
The Grain Base
- 1 cup Pearl barley (rinsed thoroughly under cold water)
- 2 cups Water (for the initial simmer)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
The Custard Liquid
- 3 cups Whole milk (full fat provides the best texture)
- 1/2 cup Heavy cream (for added richness)
- 1/3 cup Granulated sugar (adjust to taste)
- 2 tablespoons Maple syrup (Grade A Amber for depth)
- 1 piece Vanilla bean (split and seeds scraped)
- 1/2 teaspoon Ground cardamom (freshly ground if possible)
- 1 teaspoon Orange zest (finely grated)
For Garnish
- 1/4 cup Pistachios (shelled and roughly chopped)
- 4-5 pieces Dried apricots (thinly sliced)
- 1 pinch Cinnamon (for dusting)
- 1 drizzle Honey (optional)
👨🍳 Instructions
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1
Rinse the pearl barley in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the pudding from becoming overly gummy.
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2
In a heavy-bottomed medium saucepan, combine the rinsed barley, 2 cups of water, and the salt. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes. The barley should be partially tender and most of the water should be absorbed.
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4
While the barley is simmering, prepare your aromatics. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
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5
Add the whole milk, heavy cream, sugar, and maple syrup to the saucepan with the par-cooked barley. Stir well to combine.
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6
Add the vanilla bean seeds and the empty pod, the ground cardamom, and the orange zest into the mixture.
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7
Increase the heat slightly to bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can curdle the dairy.
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8
Cook uncovered over low heat for 30-35 minutes, stirring frequently. Stirring is crucial here to release the barley's natural starches, which creates the creamy consistency.
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9
Monitor the texture closely. The pudding is done when the barley is soft but still has a pleasant 'pop' or chew, and the liquid has thickened to a nappe consistency (it should coat the back of a spoon).
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10
Remove the saucepan from the heat. Discard the vanilla bean pod. Keep in mind the pudding will continue to thicken significantly as it cools.
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11
Taste and adjust sweetness if necessary. If the pudding seems too thick, stir in an extra splash of warm milk.
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12
Spoon the warm pudding into bowls. Garnish with chopped pistachios, sliced dried apricots, and a light dusting of cinnamon for a beautiful presentation.
💡 Chef's Tips
For an even richer flavor, toast the dry barley in the pot for 2-3 minutes before adding water until it smells nutty. If you want a vegan version, substitute the milk and cream with full-fat coconut milk or oat milk. Don't rush the process; slow simmering is the only way to ensure the barley is tender without the milk scorching. Store leftovers in the fridge for up to 3 days; simply reheat with a splash of milk to loosen the texture back up. If you prefer a perfectly smooth texture, you can pulse a portion of the finished pudding in a blender and stir it back in.
🍽️ Serving Suggestions
Serve warm with a side of tart berry compote to cut through the richness. Pair with a glass of sweet dessert wine like a Late Harvest Riesling or a Muscat. For a cozy breakfast, top with fresh sliced bananas and a dollop of Greek yogurt. Enjoy chilled on a hot day with a garnish of fresh mint leaves and honeycomb. Serve alongside a simple shortbread cookie for a delightful contrast in textures.