Pour dry uncooked pearl barley in the pot alongside 2 extra ingredients to create a sweet so decadent, your husband won't believe how easy it was to make!

This little Arbor Day dessert is the kind of thrifty, comforting sweet I grew up with on our Midwestern farm—simple ingredients, long slow cooking, and a house that smells like a holiday. Using dry, uncooked pearl barley right in the bottom of the slow cooker, you build a creamy, almost rice-pudding style treat with just two more pantry staples. It’s the sort of recipe you can pour together in a few minutes before heading out to plant a tree or work in the yard, then come back to a warm, cozy dessert that tastes far fussier than it really is. My husband still shakes his head when I tell him it only took three ingredients and almost no effort.

Serve this warm barley dessert in small bowls with a spoonful of its own sweet, thickened sauce from the bottom of the slow cooker. A dollop of whipped cream or a splash of extra cream on top makes it feel company-ready, while a handful of fresh berries or sliced apples on the side keeps it in step with Arbor Day’s nod to the outdoors. It pairs nicely with coffee after supper or a cup of hot tea on a cool evening, and leftovers can be enjoyed cold the next morning like a custardy breakfast pudding.

Servings: 6

1 cup dry uncooked pearl barley, rinsed and drained

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or neutral oil to help prevent sticking. This is optional but helpful for cleanup.

Spread the dry, uncooked pearl barley evenly across the bottom of the slow cooker. It should form a single, fairly even layer, with the grains clearly visible on the bottom.

Sprinkle the brown sugar evenly over the barley so most of the grains have a bit of sugar on top. This helps the sweetness distribute as everything cooks.

Slowly pour the milk over the barley and brown sugar, making sure all the barley is submerged. Do not stir too vigorously; just nudge any floating grains down with a spoon so they’re covered by the milk.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or until the barley is very tender and the mixture has thickened into a creamy, spoonable pudding. The edges may brown slightly and the center will still be a bit saucy.

About halfway through cooking, give the mixture a gentle stir, scraping along the bottom and sides to keep the barley from settling or sticking. Replace the lid quickly so you don’t lose too much heat.

When the barley is soft and the liquid has mostly absorbed, turn off the slow cooker and let the dessert sit, covered, for 15 to 20 minutes. It will continue to thicken as it rests.

Stir gently to bring the creamy parts and the caramelized edges together. Taste and, if desired, you can stir in an extra splash of milk to loosen the pudding or a spoonful more brown sugar for added sweetness.

Ladle the warm barley pudding into bowls, making sure each serving gets some of the thick, sweet sauce from the bottom. Serve warm, or let cool and chill for a firmer, custard-like texture.

For a lighter version, you can use 2% milk instead of whole milk; the pudding will be slightly less rich but still comforting. If you’d like a deeper caramel flavor, replace half of the brown sugar with dark brown sugar or a few tablespoons of real maple syrup (this keeps the recipe at three ingredients if you swap, not add). To add gentle spice without complicating the ingredient list too much, you can stir in a pinch of ground cinnamon or nutmeg at the halfway point, though that technically makes it more than three ingredients. For a more custard-like finish, whisk one beaten egg into 1/2 cup of warm milk, then stir it into the slow cooker during the last 30 minutes of cooking, keeping the heat on LOW and stirring occasionally so it doesn’t curdle. Food safety tips: Always start with fresh milk that has been kept properly refrigerated, and avoid using milk that is close to or past its expiration date since it will be held warm for several hours. Keep the slow cooker on LOW and covered during the full cooking time so the temperature stays in a safe range; do not cook this on the WARM setting alone. If you add egg as a variation, be sure the mixture reaches at least a gentle simmer and is stirred well so the egg cooks through. Once the dessert has cooled to room temperature (no longer than 2 hours out on the counter), refrigerate leftovers in a covered container and enjoy within 3 days, reheating gently in the microwave or on the stove with a splash of extra milk if it becomes too thick.