Club House for Chefs

Red Rice & Barley Congee with Mango & Coconut


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 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.

Ingredients Quantities
Red rice 6 cups
Pearl barley 3 cups
Dried cranberries 1 1/2 cups
Water 10 1/2 qt
Pomegranate juice 4 1/2 qt
Cinnamon, Ground 550 g 1 tbsp
Ginger, Ground 375 g 1 tbsp
Allspice, Ground 475 g 1 1/2 tsp
Cloves, Ground 500 g 3/4 tsp
Butter, divided 3/4 cup
Slivered Almonds 1 1/2 cup
Pepitas (shelled pumpkin seeds) 1 1/2 cups
Flaked coconut 1 1/2 cups
Chopped fresh peeled fresh mango 3 cups
Plain yogurt 3/4 cup
Pomegranate molasses 6 tbsp

Instructions

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 6 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 6 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.



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