Congee with Brûlée Berries and Quick Berry Pickles

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Prep Time1 hr
Cook Time1 hr

This flavorful Congee with Brulée Berries and Quick Berry Pickles recipe is served with sweet California Giant blackberry syrup and a delectable homemade granola, then garnished with fresh mint and cilantro.


    For the Congee:

  • ¾ cup medium grain rice
  • ½ teaspoon peanut oil
  • 6 ½ cups water, more as needed
  • 8 oz coconut milk
  • 1/8 teaspoon salt
  • For the Blackberry Syrup:

  • 1 cup California Giant blackberries
  • ¼ cup palm sugar
  • 3 teaspoons Monin Yuzu Syrup
  • 1 tablespoon water
  • For the Granola:

  • ¾ cup rolled oats
  • ¼ cup palm sugar
  • 1/8 teaspoon salt
  • ¼ teaspoon Chinese five spice powder
  • ½ cup maple syrup
  • ¼ cup pumpkin seeds
  • 1 teaspoon fried garlic slices, chopped
  • 2 teaspoons dried orange peel
  • For the Quick Pickled Berries:

  • ½ cup California Giant strawberries, small dice
  • ½ cup California Giant blueberries, cut in half
  • ¼ cup California Giant raspberries, cut into quarters
  • ¼ cup granulated sugar
  • ¼ cup rice wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • For the Brulee Berries:

  • ¾ cup California Giant strawberries, cut in half
  • ½ cup California Giant raspberries, whole
  • 1 ½ tablespoons granulated sugar
  • To Garnish:

  • 1 teaspoon peak mint, chiffonade
  • 1 tablespoon chili crisp
  • 1 oz micro cilantro


      • Wash rice well, strain, cover with clean water and soak for one hour.
      • While the rice is soaking, combine blackberries, palm sugar, water, yuzu syrup, and salt in a stainless steel pan and cook over medium low heat, stirring occasionally until liquid forms and starts to thicken. Transfer to blender and puree. Strain mixture immediately saving the syrup and discarding the solids.
      • In a mixing bowl, combine oats, sugar, salt, 5 spice, maple syrup, pumpkin seeds, fried garlic, orange peel, and toss to combine and coat all ingredients.
      • Place on baking sheet and arrange in small clusters. Bake at 350-degrees for 10-12 minutes. Remove from oven and allow to cool.
      • After one hour of soaking, strain rice and discard excess water.
      • Marinate soaked rice with salt and peanut oil for approximately 15-20 minutes.
      • Combine water and coconut milk in pot and bring to a boil. Add marinated rice and bring to boil over high heat. Immediately reduce heat and cook for 45-60 minutes, stirring occasionally to avoid sticking. Add more water if a thinner texture is preferred.
      • To quick pickle berries, bring sugar, vinegar, water, and salt to a boil and cook until sugar is fully dissolved. Remove from heat and let cool for 10 minutes. Pour over cut berries and toss to coat. Store in refrigerator until ready to serve, or no more than 30 minutes.
      • For the berry brulee, lay berries out onto baking sheet and dust with sugar. Brulee sugar with torch until sugar is dissolved and starting to brown. Be careful not to fully cook berries.
      • When congee is cooked to your liking, pour 2 oz into small serving bowl. Place brulee berries in a pile off to one side and pour an additional 2-3 oz around the berries.
      • Swirl in some blackberry syrup, arrange garnishes on top including pickled berries, granola clusters, chiffonade mint, chili crisp and micro cilantro.
      • Serve immediately.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!