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.


Red rice 6 cups
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
Pearl barley 3 cups
Dried cranberries 1 1/2 cups
Water 10 1/2 qt
Pomegranate juice 4 1/2 qt
Club House Cinnamon, Ground 1 tbsp
Club House Ginger, Ground 1 tbsp
Club House Allspice, Ground 1 1/2 tsp
Club House Cloves, Ground 3/4 tsp


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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