Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Creamy Barley Pudding

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

Creamy Barley Pudding

Steve Peters

photo

I always loved rice pudding as a kid, especially when warm off the stove, with a splash of cold milk, some raisins thrown in and cinnamon sprinkled on top. While I could still go for a bowl of rice pudding today, after trying this barley pudding, rice may no longer be my first grain of choice for a dessert like this. 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 need feel guilty about enjoying. Any dried fruit could work here, as well as fresh. It's apple season and this time of year I'll put apples on anything. Yet this pudding actually does fit well. Those raisins and that cinnamon still pair nicely though, even without the rice.

 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 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 mixture will appear curdled, don't be concerned. In a small bowl, whisk together egg and remaining 1/2 cup milk. Stir some of 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