Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. This recipe is like rice pudding with texture, for those who don't mind using their teeth to eat pudding. It's also totally delicious.
½ tbsp | each white and black sesame seeds, toasted (or use 1 tbsp white) |
1½ tbsp | dark muscovado sugar |
125g | pot barley, covered with cold water and soaked overnight |
750ml | whole milk |
½ | vanilla pod, seeds scraped or ½ tsp vanilla paste |
½ lemon | finely grated zest |
1 orange | finely grated zest |
20g | tahini |
salt | |
ORANGE SYRUP | |
1 | medium orange |
40g | caster sugar |
¼ tsp | orange blossom water |
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