breakfast brunch

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. 

10m
PREP TIME
1hr 45m
COOK TIME
468
CALORIES
16
INGREDIENTS

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(per Serving)

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