Red Rice and Barley Congee with Mango and Coconut

 


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 yogurt and pomegranate molasses drizzle.

Yield: 1 cup per serving


*This recipe was created for 5 and 30 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (5)30 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Red rice 1 cup 1. 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.

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

3. 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.

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

Pearl barley 1/2 cup
Dried cranberries 1/4 cup
Water 7 cups
Pomegranate juice 3 cups
McCormick Culinary® Ground Cinnamon 1/2 teaspoon
McCormick Culinary® Ground Ginger 1/2 teaspoon
McCormick Culinary® Ground Allspice 1/4 teaspoon
McCormick Culinary® Ground Cloves 1/8 teaspoon
Butter, divided 2 tablespoons
Slivered almonds 1/4 cup
Pepitas (shelled pumpkin seeds) 1/4 cup
Flaked coconut 1/4 cup
Fresh mango, peeled and chopped 1/2 cup
Plain yogurt 2 tablespoons
Pomegranate molasses 1 tablespoon
Ingredients Quantities Instructions
Red rice 6 cups 1. 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.

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

3. 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.

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

Pearl barley 3 cups
Dried cranberries 1 1/2 cups
Water 10 1/2 quarts
Pomegranate juice 4 1/2 quarts
Cinnamon, Ground 1 tablespoon
Ginger, Ground 1 tablespoon
Allspice, Ground 1 1/2 teaspoons
Cloves, Ground 3/4 teaspoon
Butter, divided 3/4 cup
Slivered almonds 1 1/2 cups
Pepitas (shelled pumpkin seeds) 1 1/2 cups
Flaked coconut 1 1/2 cups
Fresh mango, peeled and chopped 3 cups
Plain yogurt 3/4 cup
Pomegranate molasses 1/3 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 468 kcal


Total fat 12 g


Saturated fat 5 g


Cholesterol 12 mg


Sodium 97 mg


Carbohydrate 81 g


Dietary fiber 6 g


Protein 9 g


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

Chef's 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 for remaining steps.

Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys