Spiced Barley Pudding

by Amy Oboussier March 10, 2024

Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water.

You could use any of our wholegrains (whole oats would be especially good) in this adaptable recipe. Just bear in mind that un-pearled grains will take a little longer to cook. You could also try different spices: another good combination is cardamom, vanilla, rose water and pistachio.

"This amount would be perfect for four small portions as a pudding. However, having said that my husband ate the whole thing in one sitting, so double the recipe as needed."

Serves 3 to 4

Ingredients

150g Pearled Naked Barley
700ml Milk of your choice
½ Cinnamon Stick
8 Cardamom Pods
Zest from a ¼ of an Orange
½ tsp Vanilla Essence
60g Sugar
½ tsp Orange Blossom Water

To serve (optional)

30g Flaked Almonds, toasted
Dried Petals e.g. rose, cornflower, marigolds
Orange Zest

Method

In a dry pan toast the cardamom pods and cinnamon stick for a couple of minutes, until fragrant.
Add the barley, milk, vanilla, orange zest and sugar. Bring to a simmer and continue for 45- 50 mins, stirring occasionally until the grains are fully cooked. If the mixture uses all the liquid before the grains are cooked, add a little more.
Once cooked, stir in the orange blossom water.
Divide into bowls and top with the almonds, orange zest and petals.
Serve hot or cold.

Amy Oboussier

Author

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