Red Rice & Barley Congee with Mango & Coconut

Say “good morning” to Congee, the traditional Asian rice porridge.  This new version finds its sweeter side with a mash-up 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 yogurt and pomegranate molasses drizzle. 

Serves: 5
Serving Size: 1 cup
10 mins Prep time 1 hr 45 mins Cook time
10 mins Prep time
1 hr 45 mins Cook time
  • Bring rice, barley, cranberries, water and pomegranate juice to boil in 4-quart saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 hours to 1 hour and 45 minutes or until desired creamy consistency is reached, stirring occasionally.

  • Meanwhile, mix all of the spices in small bowl. Divide spice mixture in half. Set aside.

  • Melt 1 tablespoon of the butter in small skillet on medium heat. Add almonds, pepitas, coconut and half of the spice mixture; cook and stir until fragrant and golden brown, about 3 to 5 minutes. Set aside.

  • Stir remaining spice mixture and 1 tablespoon butter into the cooked rice congee.

  • To serve, spoon congee into serving bowls. Top each with the toasted coconut-nut mixture, mango and yogurt. Drizzle with pomegranate molasses.

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 468Calories: 468Cholesterol: 12mg
  • Sodium: 97mgProtein: 9g
  • Total Fat: 12gSaturated Fat: 5g
  • Fiber: 6gCarbohydrate: 81g