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The best way is to cook barley, packaged in cooking bags – it will take only 30-40 minutes of time. Even if such barley is not the most useful, it will save time and will definitely turn out crumbly. Therefore, if you are in a hurry, choose this option.
The second method is with express steam treatment. The grains remain slightly grainy, so this method is not suitable for cereals.
1. Rinse the pearl barley until clear water, put in a sieve.
2. Place the sieve over the saucepan, in which the water is poured, cover the top with a lid so that the pearl barley is tightly closed. The water should not reach the barley level.
3. Put the saucepan on high heat, reduce after boiling.
4. Keep this way for 1 hour, stirring regularly.
5. Put the barley in a saucepan, pour 1 glass of boiling water (you can use the same water, just keep the proportions).
7. Put a saucepan with barley on fire, cook over low heat from the moment of boiling for 1 hour, covering with a lid.
8. Drain the water, put a piece of butter (for 1 glass of pearl barley – a cube of 30 grams), salt, mix and insist the pearl barley for 40 minutes under a lid, covering with a towel on top.
Pressure cooker method will also help to cook barley without soaking: literally 20 minutes under pressure will soften the grain, but then you need to release the pressure for 40 minutes. To avoid porridge, it is also recommended to use express steaming.
Just in case, we remind you that the easiest way to cook soft and crumbly barley is still the classic method with soaking – this method is the most economical in terms of effort, water, electricity and the cost of cereals.
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