Rinse the raw barley in cold water. Place in a large saucepan and cover with 6 cups of water.

Bring to a boil and simmer, covered, for 15 minutes.

Drain barley and return it to the saucepan.

Stir in the coconut milk, vanilla seeds and bean, cinnamon stick, sugar and raisins.

Bring to a simmer, cook covered on low until the barley is tender and the milk has thickened, about 30 to 40 minutes, stirring occasionally.

Remove cover during final 10 minutes of cook time and add more water or coconut milk if the pudding seems dry.

Remove vanilla bean and cinnamon stick.