Recipe

Creamy Pearl Barley Porridge

Australian Twist on Finnish Comfort: Creamy Pearl Barley Porridge

4.5 out of 5

Indulge in the comforting flavors of Australia with this creamy pearl barley porridge. This hearty dish, inspired by the Finnish classic Helmipuuro, combines the nutty goodness of pearl barley with a luscious blend of Australian ingredients, creating a wholesome and satisfying breakfast or dessert option.

Porridge› Helmipuuro

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Oceanic cuisine› Australasian cuisine› Australian cuisine

Preparation time

10 minutes

Cooking time

45 minutes

Total time

55 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based milk), Dairy-free (if using plant-based milk), Gluten-free (if using gluten-free pearl barley), Nut-free (if omitting macadamia nuts)

Allergens

Nuts (macadamia nuts)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

This Australian adaptation of Helmipuuro incorporates native Australian ingredients such as macadamia nuts and bush honey, giving it a distinct flavor profile. Additionally, coconut cream is used in place of regular cream, adding a tropical twist to the dish. The garnish of toasted coconut flakes further enhances the Australian influence, providing a delightful crunch and a touch of exotic flair. We alse have the original recipe for Helmipuuro, so you can check it out.

1 cup (200g) pearl barley 1 cup (200g) pearl barley
2 cups (470ml) milk 2 cups (470ml) milk
1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
2 tablespoons bush honey 2 tablespoons bush honey
1/4 cup (30g) macadamia nuts, chopped 1/4 cup (30g) macadamia nuts, chopped
2 tablespoons toasted coconut flakes, for garnish 2 tablespoons toasted coconut flakes, for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 8g
Carbohydrates (total, sugars): 52g, 12g
Protein: 8g
Fiber: 6g
Salt: 0.1g

Preparation

1.
Rinse the pearl barley under cold water and drain.
2.
In a large saucepan, combine the pearl barley, milk, and coconut cream.
3.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 40-45 minutes, stirring occasionally, until the pearl barley is tender and the mixture has thickened.
4.
Stir in the bush honey and cook for an additional 5 minutes.
5.
Remove the saucepan from the heat and let the porridge cool slightly.
6.
Serve the porridge warm, garnished with chopped macadamia nuts and toasted coconut flakes.

Treat your ingredients with care...

Pearl barley — Rinse the pearl barley thoroughly before cooking to remove any impurities.
Coconut cream — Shake the can of coconut cream well before using to ensure a smooth consistency.
Macadamia nuts — Toast the macadamia nuts in a dry pan over medium heat for a few minutes until lightly golden, to enhance their flavor.

Tips & Tricks

For a creamier texture, you can soak the pearl barley in water overnight before cooking.
Adjust the sweetness by adding more or less bush honey according to your preference.
Experiment with different toppings such as fresh berries or sliced bananas for added flavor and texture.
Leftover porridge can be refrigerated and reheated the next day. Add a splash of milk or water while reheating to restore the desired consistency.
If you prefer a thinner porridge, you can add more milk or coconut cream during cooking.

Serving advice

Serve the creamy pearl barley porridge warm in bowls. Drizzle a little extra bush honey on top for added sweetness, if desired. Enjoy it as a comforting breakfast or a satisfying dessert.

Presentation advice

To enhance the presentation, sprinkle some additional toasted coconut flakes and a dusting of ground cinnamon on top of the porridge. Serve it with a sprig of fresh mint for a pop of color.