Rice and Barley Porridge

Ingredients

• 115 grams Scotch Barley (Pearl Barley) (Original recipe calls for 1/4 lb)
• 115 grams White Rice (Original recipe calls for 1/4 lb; short or medium grain works best)
• 1.5 liters Water (for blanching) (Enough to submerge grains generously)
• 2 liters Water (for boiling) (Plus more if needed during the long simmer)
• 250 milliliters Whole Milk (Approx 1 cup, adjust for desired consistency)
• 60 milliliters Heavy Cream (Optional, but a 'very great improvement')
• 1 pinch Salt (To taste)
• 1 serving Brown Sugar (Optional topping)
• 1 serving Treacle or Molasses (Optional topping)
• 1 serving Fruit Jam (Optional topping)

Instructions

1. 1Bring the first batch of water to a rolling boil. Add the rice and barley together. Let them boil vigorously for 5 to 10 minutes, then strain them off and discard the water. This process dissolves the 'dirty outside' and impurities.
2. 2Place the blanched barley into a clean pot with fresh water (approx 2 liters). Bring to a boil, reduce heat to low, and simmer gently for 2 hours. Barley takes longer to cook than rice, so it is best started first.
3. 3Add the blanched rice to the pot with the barley. Continue to boil gently for another 1 to 1.5 hours until both grains are completely soft and the mixture has thickened. Add more hot water if the mixture becomes too dry before the grains are cooked.
4. 4Strain off any excess water if the porridge is too thin (though much should be absorbed). Return the grains to the pot and add the milk. Boil up again for a short time (about 10 minutes) to integrate the milk.
5. 5Stir in the cream if using. Serve hot flavored with pepper and salt, or sweet with brown sugar, treacle, or jam. If allowed to go cold, it forms a solid pudding that pairs well with stewed fruit.