Barley Porridge

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