Red Rice and Barley Congee with Mango and Coconut

Red Rice and Barley Congee with Mango and Coconut

Red Rice and Barley Congee with Mango and Coconut

Prep Time
10 Minutes
Cook Time
1 Hour 45 Minutes
Ingredients
16
Servings
4
Say “good morning” to Congee, the traditional Asian rice porridge. This new version finds its sweeter side with a mashup of red rice, pearl barley, sweet-tart cranberries and warm spices – cinnamon, ginger, allspice and cloves. Cooked until creamy, it’s the perfect base for a toasted coconut topping, mango chunks and a dollop of cool, refreshing yoghurt and pomegranate molasses drizzle.
Ingredients
  • 75 grams (3 ounces) red rice

  • 50 grams (2 ounces) pearl barley

  • 50 grams (2 ounces) dried cranberries

  • 500 millilitres (17 fluid ounce) water

  • 400 millilitres (13 fluid ounce) pomegranate juice

  • 1 teaspoon Cinnamon Ground

  • 1/4 teaspoon Ground Ginger

  • 1/4 teaspoon Ground Allspice

  • 1 pinch Ground Cloves

  • 40 grams (1 1/2 ounces) butter, divided

  • 25 grams (1 ounce) flaked almonds

  • 25 grams (1 ounce) pumpkin seeds

  • 15 grams (1/2 ounce) desiccated coconut

  • 100 grams (4 ounces) fresh mango, chopped

  • 50 millilitres (2 fluid ounce) plain yogurt

  • 1 tablespoon pomegranate molasses

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Ginger

Product Information

£ 1.69/unit,26g
Ground Allspice

Product Information

£ 2.05/unit,37g
Ground Cloves

Product Information

£ 2.83/unit,35g
Cooking tip
  1. Make Ahead Tip: Congee can be prepared a day ahead up to Step 1. Cover and refrigerate congee in saucepan. Reheat, uncovered, on medium-low heat, stirring occasionally and adding additional water to reach desired consistency, if needed. Continue as directed in Steps 2 through Step 5.

Instructions

  • 1 Bring the rice, barley, cranberries, water and pomegranate juice to the boil in a saucepan. Reduce the heat to medium-low and cover, simmering for 1½ - 1¾ hours or until the desired creamy consistency is reached, stirring occasionally.
  • 2 Meanwhile, mix all of the spices in a small bowl. Divide the spice mixture in half and reserve.
  • 3 Melt half of the butter in a small frying pan on a medium heat. Add the almonds, pumpkin seeds, coconut and half of the spice mixture, cook and stir for 3-5 minutes until fragrant and golden brown, (this will take about 3-5 minutes) then reserve for later.
  • 4 Stir remaining spice mixture and butter into the cooked rice congee.
  • 5 To serve, spoon the congee into serving bowls. Top each with the toasted coconut-nut mixture, mango and yoghurt. Drizzle with pomegranate molasses.
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