Long ago, porridges were made exclusively with the grains themselves, these days, however, the ground version of grains such as barley, sago and oats are readily and easily available to make porridge. What this means also is that given that the grains are now ground up, the cooking time is significantly reduced. One of the reasons people never liked making barley porridge was due to the length of time it took for the grain to cook. Not any more. Ground barley porridge cooks up quickly. However, this recipe uses whole barley.
Soak the barley in 3/4 cup water for 1 hour.
At the end of the hour, add the remaining 3 1/2 cups of water to a saucepan along with the cinnamon stick, cover pot and bring to a boil.
Add the soaked barley as well as the soaking liquid to the boiling water and cook on medium heat for 30 minutes or until the barley is soft.
Remove the pot from the heat and sweeten with sugar and milk to taste, stirring until fully incorporated.