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Red Rice & Barley Congee with Mango & Coconut

serves

5

people

Serves

prep-time

10

min

Preparation Time

recipe-type

105

min Stove Top

Cooking Time

Ingredients
Directions
  1. Bring rice, barley, cranberries, water and pomegranate juice to boil in a 4 litre saucepan. Reduce heat to medium-low, cover and simmer for 1 ½ hours to 1 hour and 45 minutes or until desired creamy consistency is reached, stirring occasionally.
  2. Combine McCormick spices in a small bowl. Divide spice mixture in half. Set aside.
  3. Melt 1 tablespoon of butter in a small frying pan over a medium heat. Add almonds, pepitas, coconut and half of the spice mixture, cook stirring for 3 to 5 minutes or until fragrant and golden brown. Set aside.
  4. Stir remaining spice mixture and 1 tablespoon butter into the cooked rice congee.
  5. To serve, spoon congee into serving bowls. Top each with the toasted coconut-nut mixture, mango and yoghurt. Drizzle with pomegranate molasses.
Recipe 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.

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