Creamy Pearl Barley Porridge with Milk and Butter

What you need

• 200 g (1 cup) pearl barley, rinsed
• 400 ml (1 2/3 cups) whole milk
• 30 g (2 tbsp) butter
• 1 tsp salt

Method

Restated from the original video

1. 1

   Rinse the barley in a sieve under cold water until the water runs clear. Put it in a bowl, cover with 600 ml of cold water and soak for 8 hours or overnight.

2. 2

   Drain the barley and rinse it once more.

3. 3

   Put it in a heavy saucepan with 600 ml of fresh water and the salt. Bring to a boil and skim off any foam.

4. 4

   Reduce the heat to low, partly cover and simmer, stirring now and then, until the barley is almost tender and most of the water is absorbed, 30-35 min.

5. 5

   Heat the milk until steaming and stir it in.

6. 6

   Simmer very gently, stirring often, until the barley is soft and the porridge is thick and creamy, 15-20 min. If it gets too dry, stir in a splash of hot water.

7. 7

   Stir in the butter, cover and leave off the heat for 10 min. The porridge will thicken as it stands.

8. 8

   Stir once more and serve hot.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.