|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.