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    You are in: Home / Recipes / Baked Barley Pudding Recipe
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    Baked Barley Pudding

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 08, 2009

      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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    • on March 15, 2008

      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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    • on January 01, 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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    • on October 30, 2007

      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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    • on June 12, 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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    Nutritional Facts for Baked Barley Pudding

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 278.2
     
    Calories from Fat 133
    47%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.7 g
    43%
    Cholesterol 102.1 mg
    34%
    Sodium 134.6 mg
    5%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 18.1 g
    72%
    Protein 5.9 g
    11%

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