Barley porridge "Tsarskaya" (Brand 37501)

Category: Dishes from cereals and flour products
Barley porridge Tsarskaya (Brand 37501)

Ingredients

pearl barley 100 ml
milk 600 ml

Cooking method

  • Someone calls this porridge "Peasant rice", but in our family it is "Tsar's porridge" - barley almost according to Pokhlebkin. It's not getting ready quickly, of course. But in reality it takes little time.
  • 100 ml of pearl barley (measured out with a multi-glass) washed, soaked in filtered water (500 ml) for 12 hours. An hour before bedtime, I poured the water, barley into a multicooker, poured 600 ml of milk (if you like a thinner one - 1 liter). Milk porridge program, default time 50 min. Salt, sugar was not added. At the end of the program, the porridge was mixed. Turned on Manual mode 80 degrees 7 hours. Went to bed. In the morning, in a saucepan, I discovered an amazing stewed caramel-colored porridge. Salted a little, added a drop of sugar. Butter was added to those who wanted it already in the plate.
  • Dare instantly. Tasty extraordinary.
  • Barley porridge Tsarskaya (Brand 37501)
  • And if you remember how useful barley is ...
  • Bon Appetit!


Ne_lipa
What a wonderful recipe, I will definitely try ... I wanted to experiment with the ratio of milk and pearl barley, but here everything is ready thanks. Why don't you add salt and sugar to the porridge right away?
Gala
I also want to do.
Luysia
And I will cook all the variety for morning porridge.
PalmP
Quote: Ne_lipa

Why don't you immediately add salt and sugar to the porridge?
Probably Pokhlebkin recommended adding salt and sugar to the finished porridge. Honestly: I always do this, but I don't remember why
Vichka
Oh what a porridge! We must run for barley!
But what if you try instead of manual on languor?
Gala
PalmP, Thanks a lot for the recipe! Yesterday I used it, everything worked out as it should
I left the porridge on heating until the morning, since I do not have a manual and languishing mode in the MV.
JustY
Thanks for the accurate multicooker recipe!
I really wanted to update my freshly bought first cartoon with an extraordinary stewed pearl barley,
I found the Pokhlebkin recipe in the general recipes on this site, the chefs there argued over the proportions, I believed the wrong one, because it turned out to be an excess of milk and .. in general, it was delicious, but not as I wanted
and here in the photo is exactly what you need, and even in my MB model, thanks again!
MarinaVladi
I want to thank you for the recipe and say that this is not porridge, but just an explosion for the taste buds! Just lick your fingers! I have cooked Bork in my cartoon several times already and every time it is impossible to tear yourself away! I would never have thought that pearl barley porridge could be so delicious! Thanks again for sharing such a wonderful and simple recipe.
Irgata
Probably in a slow cooker on Hai for the night, too. He certainly won't run away. Thanks for the proven proportions in the recipe - pearl barley is not on your ears, you can't figure it out right away.
ninza
Tamara, hurray! I saw a recipe for delicious pearl barley porridge. Thank you!
Melisa72ru
PalmP Tamara, in the photo is such a tender porridge, you don't even think that barley is!
Thanks for the recipe, I think instead of manual languor it will do ...
Melisa72ru
I found a recipe by William Pokhlebkin, and as he writes about dressing at the end of cooking porridge, I read and enjoy ...

"And now a few words about dressing. For barley, as for any self-respecting porridge, the dressing, of course, has its own, individual. When the porridge is ready (and the readiness is established both in time and by the appearance of a beautiful, noble beige color with a fawn shade), remove it from the heat, let it stand under the lid for about ten minutes, transfer it from a pan (enameled) into earthenware or porcelain dishes, add a little cream, put butter (and only butter) and stir carefully until a uniform consistency and color.
And then they eat! They eat as a completely independent dish, they eat not just, but with pleasure, experiencing (yes, just experiencing, not chewing) every small, unusually tender, pleasant sip.There is nothing to chew, ideally the whole porridge should turn into a delicate, thinnest paste, which dissolves by itself in the mouth.
Eating real barley porridge is a kind of culinary experience, the discovery of a new culinary world for those people who in a hurry are accustomed to swallowing bad food and not only forgot, but also lost the joy of feeling the taste, aroma, tenderness of ordinary food, associating these concepts exclusively with what - some rare and inaccessible products.
I want everyone who reads these lines to cook on their own, at least once, barley porridge according to the above and the only correct method for it. Just one time! You won't have to persuade and beg the second time. "

I read a couple of his books, of course, they are from the times of the USSR, but it was interesting for me to read the recipes themselves, and his conclusions, the rationale for each dish, etc. .. Only his fate is bitter ... ((((

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