Barley Porridge with Milk
A smooth, soft porridge made from pearl barley grits with milk and butter. It is warm and gently creamy in flavor, and easy to eat with a spoon.
- Time
- 45 min
- Serving
- 202 kcal
- Ingredients
- ≈ $0.26
- Protein
- 7 g
Ingredients
- 1 Barley groatspack 700 g ≈ $2.00 30 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
- 3 Butterpack 180 g ≈ $1.57 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the barley1 grits in a sieve under cold water until the water runs almost clear.
Add 120 ml cold water to the barley1 and cook over low heat, covered, for 20 minutes, stirring occasionally.
Pour in the milk2, bring to a gentle simmer, and cook for another 10–12 minutes until the barley1 is soft and the porridge has thickened.
Remove from the heat, add the butter3, stir, and let stand, covered, for 5 minutes.
If needed, mash the porridge with a fork or blend it with an immersion blender to the texture your toddler needs.
Cool until warm, test the temperature on your wrist, and serve.
Tips
- Why it works
- Cook the grain in water for 20 minutes first and only then pour in the milk. Grains barely soften in milk, and milk also burns on the bottom.
- Substitutions
- Swap the barley grits for wheat or oat grits, and the cooking time drops to 15–20 minutes. Dilute the milk half and half with water if your toddler doesn't tolerate it well.
- Common mistakes
- The porridge burned on the bottom: you smell scorched milk and see dark grains on the spoon. Don't stir from the bottom, pour the top part into a clean pot.
- Storing and reheating
- Keep in the fridge for up to 1 day. Reheat with 2–3 tablespoons of milk or water, stirring, until the porridge is warm, not hot.
- Serve with
- Serve for breakfast with 2–3 tablespoons of baked apple or pear puree.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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