Red Rice and Barley Congee with Mango and Coconut

Red Rice and Barley Congee with Mango and Coconut
Ground Cloves

Ground Cloves

Product Information

£2.85/unit, 35g

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

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.

COOKING 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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