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Red Rice and Barley Congee with Mango and Coconut
Ingredients
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75 grams (3 ounces) red rice
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50 grams (2 ounces) pearl barley
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50 grams (2 ounces) dried cranberries
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500 millilitres (17 fluid ounce) water
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400 millilitres (13 fluid ounce) pomegranate juice
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1 teaspoon Cinnamon Ground
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1/4 teaspoon Ground Ginger
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1/4 teaspoon Ground Allspice
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1 pinch Ground Cloves
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40 grams (1 1/2 ounces) butter, divided
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25 grams (1 ounce) flaked almonds
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25 grams (1 ounce) pumpkin seeds
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15 grams (1/2 ounce) desiccated coconut
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100 grams (4 ounces) fresh mango, chopped
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50 millilitres (2 fluid ounce) plain yogurt
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1 tablespoon pomegranate molasses
Key Products
- 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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