This porridge is like a stovetop rice pudding, and like any good rice pudding, it can be either a breakfast or a dessert. Instead of the more traditional rice, I use barley that’s been cooked in a cardamom-infused milk. For more flavor, the barley is first toasted in a bit of butter. Pearled barley isn’t technically a whole grain, as the bran has been removed, but it’s the form most commonly available in markets. If you can find whole-grain barley groats, try using them—just check to see how the cooking time compares. This is warm and comforting served as it is, but it’s truly wonderful when served with Fig Compote.
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