Atol de cebada (barley atol)

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a pan, bring 1 litre of water to the boil with the cinnamon stick and a pinch of salt, then add the barley.
3. Simmer gently for 20 minutes, stirring from time to time, until the grains are tender.
4. Add the milk and sugar, then let it heat through for 10 minutes without letting it boil hard.
5. Remove the cinnamon stick, stir in the vanilla and, if you like a thicker atol, mix the cornflour into a little cold milk before stirring it in.
6. Serve piping hot, dusted with ground cinnamon.