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.
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 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.
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.
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