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The custard was very, very good. The barley texture takes some getting used to but overall the pudding as a whole is quite tasty. I am going to attempt to sub rice for barley just to see how it comes out. When I do, I will update my review.

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Malriah November 08, 2009

I love custard style rice pudding, which my grandmother made all the time, and this didn't disappoint. The barely is "chewier" than rice, but I liked that. I made some minor changes. I added 1/2 teas. ground nutmeg and subbed dried cranberries for the raisins. I subbed fat-free half and half for the whipping cream. I baked it in a 1 1/2 qt. casserole instead of individual cups, and the baking time was about 35 minutes. Thanks for this keeper!

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Mikekey March 15, 2008

The flavor of this was great. I wasn't crazy about the texture. I think I was expecting it to be more of a custard/pudding. While I like barley, I'm not sure I'm a fan of it in puddings.

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Ima Wurdibitsch January 01, 2008

I love barley so decided to try this because of Roxys review. I am glad I did it is so much healthier than rice, and texture and taste is great. I found that the barley keeps its shape and doesnt disintegrate like the rice does. So expect that in this recipe. Will be making this again and again.

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andypandy October 30, 2007

A breakfast fit for a king! I used quick cooking barley so I followed the directions on box and covered the rice with a lid (while cooking). I wasn't sure how much of the milk was supposed to get absorbed (I still have a lot left when I added the eggs, etc.) I used fat free half and half and it resulted in the most creamy rice pudding. Thanks for posting, Dicooks. UPDATE: one of my favorite recipes on Zaar! Roxygirl

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Roxygirl in Colorado June 12, 2007
Baked Barley Pudding