Recipe Details

Say good morning to congee, the traditional Asian rice porridge. This new version finds its sweeter side with a mash-up 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.

  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. Spoon congee into serving bowls. Top each with the toasted coconut-nut mixture, mango, and yogurt. Drizzle with pomegranate molasses.


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.