Kutya funeral recipe. Rice kutya with honey and dried fruits

There are many recipes from which you can learn how to cook kutya for a commemoration from rice. This dish takes a very long time for the Orthodox. important place because it symbolizes resurrection and eternal life. There are many options for kutya, but more often they use the traditional cooking recipe.

The meaning of cooking

Some people, especially those who are far from faith, are interested in the question of why cook kutya at all for a wake. However, this dish must be prepared and served on the table without fail. If you believe the opinion of historians, then people began to prepare this dish for the memorial table back in the 10th century. It is necessary to cook kutya from cereals (millet or rice is most often used). It is believed that seeds that fall into the ground germinate and a new plant is born. In the same way, a deceased person after death will be resurrected and sent to eternal life in the Kingdom of Heaven. Other ingredients also have their symbolic purpose. Honey represents the peace that the deceased person will find in heaven. Nuts and dried fruits are heavenly fruits. By tradition, kutya is cooked not only on memorial days, but also on holidays - Christmas Eve and Christmas.

It is very important to make kutya a lean dish.

It is undesirable to add there, for example, butter. Compliance with this condition is mandatory for different reasons. Firstly, the commemoration may fall during the period of growth, when it is forbidden to eat butter. And believers who come to commemorate the deceased person should start the meal with kutya. Secondly, this ingredient can simply spoil the dish. After all, to memorial table Kutya is served already cooled down. And butter would be inappropriate. Sometimes it is acceptable to add a small amount butter in kutya prepared for the feast of the Nativity of Christ.

traditional recipe

For cooking according to traditional recipe it is necessary to use two main ingredients - this is rice cereal with raisins. To cook kolivo for 30 people, you will need:

• 2 glasses of water room temperature;
• 0.5 cup rice groats or long grain rice;
• 100 g raisins (it is better to choose light ones);
• 50 g candied fruits;
• 1 st. l. honey.

Raisins must be washed and kept in warm water 15–20 minutes. After that, it must be dried. Many people wonder why raisins are added to kutya. In fact, you can put chopped dried apricots and prunes in the dish. These dried fruits symbolize the fruits of paradise, so their presence plays an important role. It is desirable to melt honey in a water bath. So it is better absorbed into the cooked rice and gives the dish a specific sweetish aftertaste.

Rice should be washed well under running water before cooking.

Cook over low heat until it becomes soft. Add honey with raisins to boiled rice. Mix the resulting mass well, cover with a lid and leave for 5 minutes. Before serving, kutya must be transferred to a deep dish, the surface should be leveled with a spoon. If desired, you can decorate the dish with individual raisins. This recipe is used more often than others and is the simplest.

Rice kutya with nuts

In addition to the traditional one, there is another interesting recipe, according to which kutya is prepared for the wake. Its peculiarity lies in the fact that nuts are added to the dish (in most cases, almonds). The ingredients for this recipe are as follows:

• 100 g of steamed rice;
• 2 glasses of water;
• 100 g raisins;
• 100 g chopped almonds (you can leave a few whole nuts to decorate the dish);
• 1 st. l. honey.

In order to cook kutya according to this recipe, it is necessary to rinse the rice. This stage should be given Special attention, because after washing, excess starch comes out of the rice. Then the rice will be more crumbly and the dish will not turn out mushy. Then the rice must be put to boil on slow fire. Close the lid and stir with a spoon is not necessary. The water should boil away slowly.

Almonds should be chopped into small pieces, and raisins should be washed well in warm water. Pour these two ingredients into a separate bowl and add cooked rice to them. Honey heated in a water bath must be added to ready meal then mix well.

Before serving, the surface of the dish can be decorated with raisins and whole almonds.

wheat kolivo

If there is no recipe by which you can learn how to cook kutya for a wake of rice with raisins, then you can replace this dish with another one. At the wake, kolivo from wheat can be served. This recipe will require the following ingredients:

• 300 g of wheat groats;
• 100 g dried apricots;
• 100 g raisins;
• 2 glasses of water;
• Not a large number of poppy;
• 1 st. l. honey.

Before cooking, the cereal should be poured into a saucepan, rinsed and boiled. Wheat broth must be drained into a separate bowl. While it is still warm, you can steam raisins and dried apricots, previously cut into small cubes, in it. Then you need to dissolve honey in millet and add dried fruits there. Having shifted the kolivo into a deep bowl, the surface of the dish can be decorated with poppy seeds. In this form, the dish can be served on the funeral table.

The prepared volume is enough for 30-35 people.

Regardless of which recipe is chosen, the koliva must be consecrated. You can perform this ceremony in the temple, and if this is not possible, then simply sprinkle kutya with holy water at home.

The taste of kutya depends on what ingredients and spices will be used in the cooking process. Kutia is supposed to be served on the day when the funeral took place, as well as on the ninth and fortieth days. The church canon says that by eating this dish, funeral meals are opened. Kutya is served in common dish which is placed in the middle of the table. All those present pry the kolivo with a spoon and immediately eat it. It is allowed to take kutya by hand. Under no circumstances should this dish be eaten with a fork.

Kutia is a ritual funeral porridge, which is prepared for all Orthodox holidays, as well as for commemoration, 9 days and 40 days. Cooking this dish is not difficult, but it is deeply symbolic, so be sure to take into account that all the ingredients in this dish are laid not just like that, but with intent.

For example, funeral kutya is prepared from cereals because grain is a symbol of resurrection, eternal life. That is why kutya can only be prepared from whole grains, it is not just porridge. Kutya, the recipe of which you will find on our website, is necessarily traditional. In fact, kutya is prepared from a variety of cereals - it depends on the area and on the traditions of preparing funeral porridge, but in order to cook kutya, you can cook buckwheat base, rice, oatmeal, wheat, barley. The most important thing is that kutya be made from whole, not crushed grain.

• 1. If you want to know how to cook kutia for a wake, then you should know that this dish is always sweet, with honey, always with raisins, poppy seeds, nuts or other candied fruits and dried fruits. Properly cooked kutya is always boiled on uzvar - dried fruit compote.
• 2. The funeral kutia needs to be consecrated, if it was not possible to go to church and receive consecration from a clergyman, you must do it yourself by sprinkling it with holy water.
• 3. For the preparation of kutia, dishes with thick walls are always used, ideally, a cast iron or cauldron, or a ceramic saucepan.
• 4. Any funeral kutya, the recipe of which you will find in this article, is served chilled.
• 5. Since kutya is a ritual porridge for the wake, great importance is attached to decoration. This dish must be decorated - you can use candied fruit, nuts, poppy seeds, sometimes marmalade or candy.
• 6. Any kutya is a funeral - even the one that is served on Holy holiday christmas.
• 7. Before eating kutia, you need to read a prayer.
• 8. Kutya is not cooked in in large numbers, since honey tends to ferment if kutya is long. In addition, kutya is not thrown away - it must be eaten, commemorating the dead, until it runs out.

In order to prepare a funeral kutya, you will need the following products:

• Rice - half a glass;
• Water - two glasses;
• Dried apricots, poppy seeds, prunes, various candied fruits, raisins - to taste, usually 50-100 grams of each ingredient;
• Honey - 3 tablespoons;
• Nuts - usually walnuts or almonds - 60 grams.

Wash the rice well, then boil it in specified amount water.

Each of the sweet ingredients is soaked in boiling water for an hour. As for nuts, only almonds are soaked for 15 minutes. After this soaking, it is washed, and then the skin is removed from it very easily. If the walnut is, then it should only be slightly calcined in a frying pan. Poppy should be put on a fine sieve so that the water from it is glass, and then added to a mortar or blender, and grind in such a way that white milk appears.

After that, mix the porridge with honey, as well as poppy seeds, some nuts and candied fruits or dried fruits. We decorate everything the way you like.

Kutya from rice

Rice kutya cooks faster than kutya from other cereals, with the exception of buckwheat. But buckwheat kutya is cooked not so often, and that is why rice kutya can be found most often.

Rice kutya is served cold, and for its preparation you will need to take the following products:

Rice - one glass of rice;

Dried fruits (you can take a mixture - dried apricots, prunes, raisins) - all in the amount of 200 grams;

Peeled walnut - 100 grams;

Honey - 3 tablespoons of liquid honey;

First you need to wash the rice thoroughly, until clear water, at least 7 times. After that, you need to take a pan with thick walls, bring everything to a boil, add salt, add rice and mix. Everything is cooked until done. Next, rinse the rice with cold water. boiled water, laying it on a sieve - so it does not stick together, and each grain of kutya will be separate. Now we take a frying pan without oil, and on it we slightly dry the walnuts, which you have already previously cleaned. Then you need to rinse all the dried fruits, pour them with fire, and then boil for 5 minutes. The water must be drained, and the dried fruits should be cut into equal cubes the size of an average raisin, so that it is convenient to eat them.

Rice, which by this time should have cooled down, should be mixed with dried fruits and nuts, seasoned with liquid honey. Kutya is then laid out on a plate in a slide and decorated with the remaining dried fruits and pieces of nuts at your discretion.

Kutya for a wake

Kutya for the wake is prepared from whole grains, and honey, poppy seeds, nuts are also added there. Here is a recipe for funeral wheat kutya, but you can cook the same thing, but only with rice, or pearl barley, the difference will be in the cooking time.

So, to prepare a funeral kutia, you will need the following products:

Wheat - 1 glass;

Raisins - 100 grams;

Walnuts - 100 grams;

Honey - about three tablespoons of liquid honey, kutya must be sweet;

Poppy seeds - 50 - 100 grams.

In order to prepare kutya, the washed wheat is first soaked overnight in plenty of water. After you have done this, you just need to take the wheat and rinse it thoroughly, and then pour it with water, which should be three times more than cereals, now put on medium fire thick-walled pan with its contents, wait for the water to boil. As it boils, you need to salt everything, reduce the fire to almost a minimum and cook until tender. But this cooking method is for unpolished wheat. If you cook from polished wheat, then it cooks just as quickly as rice.

All dried fruits that you have must first be soaked in hot water, and soak poppy seeds in the same way, but separately, in boiling water. Walnuts need to be chopped in small pieces and ignite in a dry frying pan or in microwave oven for 30 seconds at maximum power.

Poppy needs to be ground to such an extent that white milk begins to appear. If it’s hard to grind the poppy, then after you drain the water from it, you need to add a tablespoon of sugar there, it will be much easier. Now you need to cut large dried fruits too. Mix all this into the cereal along with honey, before serving, decorate with nuts, whole dried fruits, candied fruits, if desired.

Kutia memorial

Kutya funeral barley is prepared very simply, it turns out quite crumbly and tasty. But in order to prepare a good funeral barley kutya, you will need to take a cauldron or any other thick-walled pan, so you get porridge with individual grains. To begin with, you need to wash the cereal very well, and then pour it with water - you need to take about twice as much water as cereals, and leave it all to infuse overnight. In the morning, the groats are again thoroughly washed, and that is why they cook the basis for the funeral kutya from it.

Ingredients you will need to prepare this dish:

Pearl barley - 1 glass;

Walnuts - 100 grams;

Raisins - 100 grams of selected pitted raisins;

Honey - 2 tablespoons;

Dried apricots - 100 grams.

First you need to take the cereal, pour it with water - 2 cups, and then salt well to taste and boil until cooked over medium heat. Barley cooks quickly enough, if you soaked it overnight, one hour should be enough for you. Just don't make the fire strong. If you want the cooked funeral kutia to come out guaranteed crumbly, then you need to add at the beginning of cooking about a tablespoon vegetable oil- then the grains will definitely not stick together, but will remain neat even after the kutya has completely cooled down.

Poppy should be boiled for 10 minutes, and after that you need to drain the water from it with a sieve or gauze folded several times. Then you need to take a rolling pin and use it to crush the poppy until white milk is formed. Now you need to take the raisins, sort them out, then pour boiling water over them, and drain the water. Dried apricots should also be poured over with boiling water, sorted and washed, and then cut into small squares. If dried fruits are not very soft, then they must first be soaked for one hour in boiling water. Next, you need to mix poppy seeds and nuts, as well as pearl barley with dried apricots and raisins. Garnish with dried fruits and serve.

Kutya from rice funeral

Cooking kutya from rice is simple, the most important thing is to choose good quality rice that will not stick together when cooked.

If you do not want the funeral kutya to look like a slur, then you will need to take the following products:

Steamed rice - a glass;

Poppy seeds - one glass;

Almond nuts - 100 grams;

Fresh light raisins, selected pitted - 100 grams;

Liquid natural honey to taste.

First you need to take rice, rinse it thoroughly, then pour it with water so that it is twice as much as cereals. After that, you need to boil it as indicated on the package. There is no need to add vegetable oil to such rice or pre-calcinate it in oil, since it will already be crumbly.

After that, put the kettle on the fire - you need to rinse the poppy seeds and pour boiling water over it for one hour. Almond nuts should also be poured with boiling water and left for 15 minutes. After that, rinse the nut again with the remaining boiling water, put it on a saucer and quickly clean it. The nuts that you have already freed from the film should be slightly dried in the oven or in a dry frying pan. After that, you need to take the raisins, drain the water from it, rinse everything, and then mix the raisins with honey and rice if it has already cooled down. We also mix in the almonds, which you previously chopped a little. Only part of the almond should be left whole. Drain the water from the poppy and crush it with a blender. Mix it with the funeral kutya. After that, you need to decorate everything with the remaining whole nuts and raisins, if desired.

Another option

Funeral barley kutya with prunes is one of the traditional ritual dishes And it's pretty easy to cook too.

You will need the following products for this:

Whole pearl barley - 200 grams;

Peeled nuts - 50 grams;

Sugar and honey are added to taste;

Prunes - 100 grams;

Vegetable oil - 1 tablespoon.

First you need to do in the evening pearl barley- you need to rinse it very well, because for one glass of pearl barley you need to pour 2 glasses of water into the pan in which it will stand all night. In the morning, barley should be washed again until the water is clear. Spread the washed cereal in a cauldron, then add two glasses of water and a tablespoon of vegetable oil. When pearl barley is cooked, it gives a rich foam, which must be removed during cooking. As soon as the foam is removed, add a little salt, cover the cauldron and set the minimum temperature for cooking so that the grits do not burn. Barley should be completely ready in one hour.

Put the kettle on the fire, rinse the poppy seeds, dried fruits and almonds. Prunes can be put in one container with raisins, but poppy seeds and nuts separately. Pour boiling water over dried fruits for one hour, poppy seeds too - there should be exactly twice as much water in a glass as poppy seeds, after that you need to pour almonds in a separate container for 20 minutes. After peeling it from the peel, and then you need to dry everything in a pan. Next, you need to take the poppy, drain the water from it, and thoroughly crush the poppy itself. If crushing is hard enough, then you need to add a spoonful of sugar so that the poppy seeds are easier to grind, after that you need to take raisins, prunes. Drain the water, and put the dried fruits in a sieve or on a paper towel so that the remaining water is gone. After that, you need to wait until the cereal has cooled, and then mix everything together with honey. Decorate with nuts, serve.

Kutya from rice funeral

Funeral rice kutya is prepared most often, and this is absolutely not surprising, since rice is cooked very quickly, unlike oats or barley.

To prepare a funeral kutya according to these recipes, you need to take the following products:

Poppy seeds - 4 tablespoons;

Light raisins - 50 grams;

Dark raisins - 50 grams;

Honey - exactly 3 tablespoons;

A glass of long-grain rice;

Dried cranberries - 50 grams;

Walnuts - a glass;

Odorless vegetable oil or olive oil - a tablespoon.

Gotta take the rice, wash it up clean water- at least 7 times, then pour into the cereal twice as much water as rice, add a small pinch of salt, vegetable oil, then boil everything under a lid over low heat after boiling. After that, you need to cool the rice under the lid so that it does not dry out, and then take the kettle, pour water into it and put it on the fire to boil. Raisins should be washed, and poured with boiling water, and after that, cranberries should also be washed.

Next, you need to do the following - take cranberries, sort, wash, put on a napkin. Now the nuts - we roast them either in the microwave, or take a dry frying pan and put them there. Then you need to do poppy seeds - drain the water from it, and then you just need to crush everything with a mortar. After that, the rice is seasoned with honey and all the ingredients, decorated with nuts and dried cranberries and served at the table.

Kutya sweet rice

You can also cook sweet kutya from wheat and figs, for this you will need to take the following products:

• A glass of wheat (200 grams);
• Water - 3 glasses;
• Figs - 100 grams;
• Poppy - 100 grams of grains;
• Vegetable oil - a tablespoon;
• Roasted walnuts - 100 grams;
• Honey - 4 tablespoons.
• Dried fruits - 200 grams.

First you need to take the wheat, sort it out well, rinse it. To prepare kutya, it is best to take unpolished wheat, it turns out much tastier.

Before you boil it, you need to take and soak it overnight, pouring three glasses of water. In the morning, you need to rinse everything thoroughly again until clear water, put the grits in a saucepan with thick machines, and after that you need to fill it with water - three glasses, and boil until tender, adding a little salt. After the water boils, you need to reduce the heat, add oil, cover everything with a lid and cook for an hour and a half until the cereal becomes soft.

Poppy should be washed under running water, put in a bowl, pour boiling water at the rate of one part poppy to two parts of water, and leave everything to stand for one hour. After that, you need a poppy that has swollen well, put it on cheesecloth or a sieve and grind it with a blender into a gruel, from which something like white milk will ooze.

Pour boiling water over figs for 20 minutes, and then wash them, cut them into pieces the size of raisins. Next, you need to do the following - rinse the dried fruits, pour them cold water and boil for 15 minutes. A decoction of dried fruits must be cooled. After that, you need to express the liquid and mix it with honey, pour it into kutya. Now the roasted nuts need to be cut into smaller pieces, some of them should be left for decoration. All you need to mix together with figs and poppy seeds, and then decorate and serve.

Kutya funeral recipe from rice with candied fruit

Kutia funeral rice is especially tasty if you add a sufficient amount of poppy seeds and nuts.

To do this, take the following products:

Walnuts - 50 grams;

Cashew - 50 grams;

Almonds - 50 grams;

Rice - one glass;

Candied fruits - 100 grams;

Sugar to taste.

In order to prepare such a kutya, you need to take rice, rinse it, then pour it with water in a ratio of 1: 2, and then boil it with a little salt until tender. If you are afraid that the rice will stick together, then you can add a small amount of vegetable oil. Now you need to cool the rice under the lid so that it does not dry out, but remains tender and soft, but at the same time keeps its shape. Next, you need to take the poppy, put it in a container, pour boiling water over it, and then insist for an hour. As it is infused, drain all the water, without residue, and after that you need to mix the poppy seeds with honey and candied fruit, rice. Almonds should also be poured with boiling water for 10 minutes, then peeled. Cashew and walnuts you just need to dry it in a pan, and then put it on kutya.

How to cook kutya for a commemoration in a slow cooker

If you have a slow cooker, then you can cook kutya in it. At least unpolished cereals, which require a long heat treatment, she cooks in such a way that they are not much different from cereals cooked in a cauldron or cast iron. Yes, and you won’t have to worry about the fact that the kutya will burn or it will be a mess - the multicooker will do most of the work for you. Therefore, if you have this kitchen assistant and you want to know how to cook kutya for a wake, try using this method.

To cook pearl barley kutya in a slow cooker, you will need to take the following ingredients:

1. Pearl barley - 2 multi-cups;
2. Water - 5-6 multi-glasses, depending on how cooked the grains are to your liking.
3. After that, you need to take one teaspoon of sugar;
4. Salt - one pinch;
5. Almond nuts - 50-100 grams;
6. Poppy - half a glass;
7. Raisins - half a glass of quality raisins without a stone;
8. Sugar - 2 tablespoons for more convenient grinding of poppy seeds.

Initially, you need to soak the cereal in the evening, after that you need to rinse it thoroughly, send it to the multicooker bowl and pour the right amount water. Salt immediately, close the lid, and select the mode for cooking porridge - usually “rice” or “buckwheat”.

Cook until done. After that, you can get the porridge and transfer it to a regular saucepan, cover with a lid, and wait until the barley has cooled down.

Boil water. Pour poppy seeds with boiling water. Let it stand for one hour, then drain the water so that it does not remain in the poppy, add sugar, and then grind everything well. Raisins need to be soaked in warm water for half an hour, and then rinsed, sprinkled on a paper towel so that the water comes off and soaks into the paper. Nuts must be cleaned, then roasted. Kutya should be mixed with honey and poppy seeds, raisins and part of the nuts. After that, you need to decorate the funeral kutya with the remaining whole nuts.

How to cook kutya for a wake step by step video recipe

We have also prepared a video for you to fully understand step by step process cooking.

Step 1: prepare the raisins.

Step 2: prepare the sweet ingredient.

Step 3: prepare candied fruits.

Step 4: cook kutya.

Step 5: serve funeral kutia.

- - Instead of rice, you can add other cereals to kutya. For example, wheat or barley.

- - Funeral kutya is prepared for a wake on the ninth, fortieth day, for six months, a year, for a memorial day, as well as special dates allotted for this.

- - Kutya after memorial meal can be put in cool place or in the refrigerator and commemorate the deceased with it the next day before eating, until the kutya is over.

- - Kutya funeral is placed in the center of the table and, as usual, each person eats one spoonful before the meal. You can also take this dish with a fork or directly with your hands.

- - If for some reason you could not consecrate the kutya in the church, do not be discouraged. You can simply sprinkle the dish with holy water at home or just pray before the memorial meal.

Exists Rich Kutia prepared for the holidays.

Undoubtedly, the holiest holiday for all believers is Christmas. On this day, people of different ranks and classes gathered together at the laid table and rejoiced. And no matter how rich or modest the decorations and dishes were, the invariable dish was kutya or, as it was also called, koliv and sochi. It was a mixture of cereals prepared with the addition of honey and poppy milk. And how to cook kutya for Christmas in our time is easy to learn.

Origins of the dish

Holy fasting requires special observance just before, but with the appearance of the first star, guests begin to be served at the table festive dishes. However, there is a mandatory order in this.

Yes, first served traditional porridge, which has long been a ritual for all Christians. But still it has much more ancient roots, stretching since antiquity. The thing is that in the distant past it was believed that at the moment of the birth of a child, the curtain between the worlds of the living and the dead opens for a moment, and therefore the respect for the ancestors is most appropriate in this short period. So Christmas became the only holiday that combines both the appearance of the new and the commemoration of the forgotten, and most dishes began to have a certain meaning.

The meaning of kutya

The ancestors already knew exactly how to cook kutia according to all the rules of Christmas, because each of its components had its own meaning: grains in porridge - the fertile power of the earth, reverence for her as the mother of all living things; poppy milk and honey - the sweetness of life and its abundance, as well as a Christian paradise; nuts and raisins are sources of health and well-being. So, as a result, kutya combined all the meanings of the continuation of the human race. Therefore, the ancients believed that the richer the composition of this ritual porridge, the better and more fruitful the next year would be for them.

If we talk about the lexical meaning of the word "kutia", then its source was the ancient Greek "kukkia", which can be translated as "boiled grain". Its other name - "sochivo" - has a simpler meaning - "juice, ooze, juicy", and the third name of the dish - "kolivo" - comes from the ancient fruit "kolibo", which was served with grains as a memorial offering to ancestors.

The time difference makes itself felt

The current Rozhdestvenskaya, of course, differs from the original, because over the years, the human diet and the range of products have clearly changed and enriched. However, it should be noted that its main components remained unchanged. Previously, it was prepared from rice, rye, wheat, barley and pearl barley with the addition of raisins, nuts, sweets, marmalade, jam, dried fruits and other sweet and satisfying ingredients. However, how to cook kutya, having where more products? Of course, according to the preferences of their loved ones. Minimum set for this special porridge, it is whole wheat without husks (1 cup), poppy seeds and walnuts (100 g each), honey (1-3 tablespoons). Raisins, almonds and pieces of fruit can be added if desired.

The easiest recipe

To prepare the right tasty juice, in the evening you need to wash the wheat and soak its grains in plenty of water, and in the morning grind the poppy seeds until milk is obtained, crush the nuts and proceed directly to the porridge. To make it soft, cereals need to be simmered for a very long time (literally a few hours). And then add to the same pan or mix in a separate large bowl with poppy milk, honey and nuts and sugar to taste. It is important that the porridge remains liquid, this is exactly the consistency of the traditional juice.

Now you know how to cook kutya on your own simple recipe, but the presentation of the dish is of considerable importance. So, kutya should be served in deep clay cups and eaten with a spoon, scooping up more. After all, this porridge is a symbol of the most fertile nature, and one should scoop its wealth with pleasure and appetite.

Rice option: the first stage

However, there is another recipe. Now we will tell you how to cook kutya from rice. To do this, we need 1 glass of rice and poppy seeds, half a glass of raisins and almonds, as well as honey and sugar to taste. We start with the usual: we sort out the rice from the husks and small stones, rinse thoroughly, put it in a small cast iron cauldron(any food in it takes on a more homely and bright taste) and fill it with water so that the liquid completely covers the cereal and exceeds it by 1 phalanx. We put on a large fire and, with the lid ajar, bring to a boil. On average, it will take 5-10 minutes. Then, when the water boils, we transfer to the minimum fire, tightly close the lid and cook until the liquid disappears completely. In the end, turn off the gas and try the rice for softness, let it brew for another quarter of an hour.

Second and final stage

Now, if you want to learn how to properly cook rice kutya, you need to remember the following point. This is very tender groats, which has a not too bright and rather specific taste, and therefore further preparation requires a careful combination with other products in order for our juicy to turn out well.

So, first, grind the almonds into small grains and transfer to a saucepan. Now we add raisins scalded with boiling water, our boiled rice, a little sugar and water (from a teapot cooled to room temperature) to it. Mix lightly and let stand while we prepare the lean milk. For it, poppy is poured with boiled water in a ratio of 1: 1 and left to swell for 1-2 hours. Next, we shift it into a mortar and crush, gradually adding more water (in the end, 1-2 tablespoons of water should go away). Now squeeze the poppy, transfer it to a small ceramic cup and add sugar and honey to this liquid until a pleasant sweet taste is obtained.

Option 3: from barley groats

Since you now know how to cook rice, it remains only to learn her recipe, with which we only need 2 tablespoons. And besides it, you need 3 liters of water, 1 glass of poppy seeds, 6-7 tablespoons of honey and 2-5 tablespoons of jam. First, we wash the barley and boil it over medium heat, constantly removing the resulting foam. Now, when you notice that the cereal has become slimy, immediately drain the water, change the dishes, add milk and cook until cooked, stirring constantly. Then we turn off the fire and let it brew for 5 minutes, while we grind the poppy seeds, soaked in advance in water, similar to the recipe in which we learned how to cook rice kutya.

Summing up

We proceed to the final stage: mix barley, honey and raisins, heat it over low heat for about 5 minutes with continuous stirring, and then cover with a lid and let it brew for about 15 minutes. Before serving kutya to guests, season it delicious jam. Of course, this recipe can be constantly enriched with your own creative solutions. For example, you can find an excellent combination of several types of nuts or use syrup instead of jam, and decorate the dish before serving fresh fruit, candied fruits and dried apricots, and gourmets will find use for sweet berries. Remember that everything depends only on your imagination and culinary skills, because on Christmas you need to cook with indispensable pleasure!

The famous Slavic treat has always been not only a delicious attribute of the Christmas table, commemoration or christening, but also a special symbolic dish. That is why many people want to know how to cook rice kutya correctly, because each of its ingredients has its own universal meaning.

For example, cereals in kut are a symbol of the cycle of life, while sweet components are responsible for prosperity and joy in the house, and all this together creates delicious dish with rich taste. Let's try to cook the legendary juicy and we, so much so that it is festive, generous and very beautiful.

How to cook the most delicious rice kutya: a classic recipe

Ingredients

• - 500 g + -
• - 300 g + -
• Raisins - 100 g + -

How to quickly make kutya from friable rice in a hurry

This recipe is considered traditional for a reason, because it contains only the main components (and nothing more): rice, water and raisins.

Of course, you can make it more varied by adding other sweet ingredients, but it is the "holy three" of the above products that are classics.

Such a dish is made simply, but it has a number of tricks and secrets, knowing which, you will only make it better and more beautiful. Well, let's start cooking.

1. To begin with, wash the rice grains thoroughly in water so that all debris, dust and other unwanted companions of cereal grains are washed out. The water must be changed several times, since you are unlikely to completely clean the rice in 1-2 times. Washing grains can be stopped when, after the next wash, the water remains transparent.
2. We shift the cleaned washed rice into a saucepan (you can also cook in a cauldron) and pour boiling water over it. Throw in a pinch of salt.
3. We turn on the stove, make the fire moderate and cook the cereal until semi-soft. This usually takes 15 minutes. When the grains are soft on top, and inside they are still damp, add sugar to taste to the rice mass.
4. Mix everything, cover tightly with a lid and cook for another 10-15 minutes.

If your kutya is not made during fasting, then you can add cream, milk or a little butter to the dish.

1. Pour boiling water over the raisins and leave for a while to swell.
2. We connect ready boiled rice with steamed raisins and mix everything well. You can also add a little honey if the finished kutia is not sweet enough for you.

On this cooking classic kutya can be considered completed. If you still want to embellish its taste notes with something unusual, add any other dried fruits (as well as steamed raisins) or nuts to the dish. Serve hot and enjoy the delicious taste.

How to make rice kutya with honey and nuts at home

Cooking such kutya is a delicate matter, but not difficult. You can easily boil cereals for a festive meal yourself, and your rice will come out beautiful, crumbly and very tasty.

From the sweet components we will take natural honey, from the decoration elements - walnuts, and from the spices - cinnamon, so that not only the taste turns out to be special, but also the taste comes out appetizing.

Ingredients

• Long grain rice - 1 tbsp. (200 g);
• Walnuts (without shell) - 100 g;
• Honey - 2-3 tbsp. l.;
• Raisins of dark and light varieties (seedless) - 100 g;
• Powdered sugar - 1 tbsp. l.;
• Cinnamon - 1/3 tsp;
• Regular sugar - to taste.

Cooking homemade kutya with rice, raisins, honey and nuts step by step

1. Rice must be washed, so the first thing to do is wash it thoroughly, changing not a single portion of water.
2. Then pour it into a saucepan, pour boiling water and cook until tender. This can take an average of 15-20 minutes.

You will be able to boil rice especially quickly if you soak it in water in advance: this way it will become more pliable, and therefore it will cook much faster.

1. I also wash the raisins, pour them into boiling water, bring it to a boil, then put it in a colander and leave it for a while to drain the liquid.
2. When the rice is cooked, we put it on a plate, pour it with fragrant honey, flavor it fragrant cinnamon and conscientiously mix everything. If you wish, you can add here 1-2 tbsp. l. regular sugar, but even without it it will be no less sweet.
3. We sort through our nuts, pour them into a plate with juice, and then mix everything together with raisins swollen in boiling water. Sprinkle kutya powdered sugar- and treats can be served on the festive table.

Secrets of successful cooking of rice kutya with your own hands

We have reviewed the instructions for preparing a delicious dish, but it is quite possible that some of the nuances still remained unnoticed for you. We will fix this by focusing on the most important points. culinary process; we will also answer questions related to boiling rice, which concern the minds of many housewives in our large country.

What kind of rice is better to cook kutya

What is better to take for koliv - round-grain or long-grain rice - let's say this: both have their advantages and disadvantages. For example, get crumbly rice it will be more likely to succeed from long grains, but many believe that in taste it (not much, but still) loses to the round one.

From round grains, kutya will turn out to be more saturated in terms of taste, but most often a mass is obtained from it, more like porridge. So, which variety to give preference to is up to you.

How many minutes to cook rice for kutya

It is difficult to give an answer to this question with 100% accuracy. In time, it can take 15, 20 minutes or even half an hour. The thing is that each variety of rice is cooked in its own way: one is longer, the other is faster.

In addition, the dishes in which you cook kutya also play a role, for example, in a slow cooker it can be a little longer (much still depends on its power and mode) than in a saucepan.

Therefore, always focus on:

• the recipe you are using
• packaging, which often has instructions for cooking rice;
• and, of course, on their taste and visual receptors. After all appearance and the consistency of the product are the main indicators. Only after examining the boiled cereal and trying it, you can say for sure whether it is ready or not.

How to get friable rice on kutya after cooking

Getting crumbly of this variety cereals depends on several factors.

1. Proportions of rice and water. Remember: there should be much more water than rice itself. For example, if you take 1 tbsp. rice (volume 200 g), then the liquid will need 2.5 (same in volume) cups;
2. Water temperature. Never throw rice in cold water. Pour boiling water over rice in a saucepan before cooking;
3. Do not digest cereals;
4. Do not stir the grains during the cooking process, otherwise the gluten will stand out from them.

How to decorate kutya on a festive table

As mentioned above, the composition of kuti can be colorful and original. Kutya is not rich in raisins alone. In addition to this type of dried fruit, the ingredient components of the dish can be:

• dried apricots;
• candied fruit;
• almond;
• walnuts;
• hazelnut;
• prunes;
• dried apples, etc.

This is how juicy can be - different and unusual. We told you step by step how to cook kutya from rice, and shared proven secrets that have already helped any housewife - now you just have to do favorite dish. And even though rice kutya appeared not so long ago as wheat kutya, nevertheless, love for it is strong and stable.

Make your meal rich and satisfying, not only paying tribute to traditions, but also making your feast an indicator of the true generosity of the great Slavic soul.

Bon appetit!