How to cook rice with raisin kutia. Recipes for kutia commemorative with raisins and Christmas kutia

How to cook rice with raisin kutia. Recipes for kutia commemorative with raisins and Christmas kutia

Kutya with raisins is a lean porridge cooked on a memorial table or before Christmas.

Traditionally, it is made from wheat, but you can boil it from barley, oats, or even cook it with rice raisin.

Kutya commemorating with raisins is prepared for commemorative lunches or certain days when people gather together to ask the Almighty to rest the soul of the deceased through joint prayers.

Wheat grains symbolize Sunday.

To sprout, the grain must fall into the ground and decay. Honey and raisins are a symbol of the spiritual blessings of eternal life.

Kutya is the personification of our faith in the immortality of the soul.

Kutya with raisins is cooked not only on the eve, but also on New Year's Eve and Epiphany.

Before Christmas, they cook Poor Kutya, that is, lean, as the fast is still on.

And already on New Year's Day, they cook Rich kutya, in which you can add butter and cream.

Kutya with raisins - the basic principles of cooking

Kutia is boiled wheat grains or boiled rice flavored with honey, nuts, raisins and poppy seeds. The main thing is that the grain of the cereal remains whole in its way.

Our ancestors cooked kutya only from wheat, now many are cooking this dish from barley, egg or rice groats.

There is such a belief that the richer kutya will be on New Year's, the more generous and more prosperous it will be the whole year. In addition to honey and raisins, nuts, cream, candied fruits, poppy seeds, marmalade and jam are added to such kutia.

Kutya made from rice with raisins is very popular today, as the grains are cooked faster, and the food itself is more tender than kutya made from wheat.

Before cooking kutya, the grits are washed several times. If you are cooking from wheat or oats, they must be soaked for a few hours so that the cereal cooks faster. Then it is boiled until cooked.

Sugar or honey is diluted in water, or uzvar is boiled from them and poured boiled cereal. You can not dilute with water and add immediately to the porridge. Then add dried fruits, nuts, poppy seeds and candied fruits and mix. Cooked rice with rice is cooked similarly, only rice does not require such a long soak.

Kutya is laid in a beautiful dish and must be decorated on top with nuts, candied fruits or dried fruits.

Recipe 1. Kutya with Barley Raisin


a glass of pearl barley;

30 g of honey;

a third cup of honey;

30 grams of sugar;

a third cup of walnuts;

a third cup of raisins.

Method of preparation

1. Boil water in the kettle. Pearl barley well washed and pour boiling water over it. Leave for ten minutes. Then put the saucepan with grits on a small fire and cook until soft.

2. Wash the raisins and soak them in hot water for a quarter of an hour. Poppy grind in a coffee grinder.

3. Put the finished barley in a deep bowl. Add sugar and honey to hot porridge. Stir until they are completely dissolved.

4. Nuts crush rolling pin. Add raisins to the sweet porridge, wipe off the water and slightly squeeze, poppy seeds and nuts. Stir once more. Top can be decorated with slices of fresh apple.

Recipe 2. Kutya from rice with raisins and dried apricots


rice - a glass;

salt - pinch;

poppy - half a cup;

liquid honey - 80 ml;

raisins - half a cup;

dried apricots - 70 g;

walnuts - half a cup.

Method of preparation

1. Rinse the rice grits several times to make the water clear. Place the washed rice in the cauldron and pour boiling water over it so that the water on two fingers is above the level of the cereal. Add a pinch of salt. Cauldron close the lid and cook rice on moderate heat for a quarter of an hour. The main thing is that rice groats do not boil soft and do not turn into a sticky mass. Rice should turn out crumbly, but not raw. After 15 minutes, turn off the heat, and leave the cauldron with rice for another quarter of an hour.

2. Poppy soak in boiling water. Drain the cooled water, and poppy grind two or three times in a meat grinder.

3. Raisin and dried apricots rinse. Pour boiled water over dried fruit and soak for 20 minutes. As soon as they are steamed, drain the water and dry the dried apricots and raisins on a napkin. Cut dried apricots into thin strips and leave the raisins whole. Smash the nuts into several pieces.

4. Dilute honey in a small amount of drinking water, and pour it into rice. Then add nuts, poppy seeds, dried apricots and raisins. Mix well and put into deep bowls. Top to decorate with nuts and strips of dried apricots.

Recipe 3. Kutya commemorating with raisins in a slow cooker


half a kilogram of wheat grains; 100 g of walnuts;

half a kilo of honey;

two liters of drinking water;

200 g of raisins;

poppy - 100 g

Method of preparation

1. To sort and wash the wheat grains under the stream of cold water. The washed grains should be placed in a multicooker container. Pour the grain with filtered water. Turn on the cooking mode and cook for half an hour. Then leave the wheat in the “Heating” mode for another hour. Put the grits in a sieve and wash again with cold boiled water.

2. Put poppy and raisin in separate bowls. Pour boiling water over them and leave for an hour.

3. Wheat grains to shift to the salad bowl. Top put the broken nuts and raisins. Poppy mix with half a serving of honey and beat with a blender for two minutes. Add honey-poppy mixture to porridge.

4. Mix everything well, add the remaining honey and pour in warm water to make the consistency of thick sour cream. Top decorate with nuts, poppy seeds and small candies.

Recipe 4. Rice cuddles with raisins, nuts and dried fruits


long grain rice - glass;

50 grams of granulated sugar;

50 g butter;

70 g of liquid honey;

a mixture of prunes, dried apricots and dried cherries - 100 g;

100 g of dried apples with pears and raisins;

on 100 g of poppy and kernels of a walnut.

Method of preparation

1. Cut apples, prunes, pears and dried apricots into small strips. Put crushed dried fruits in a saucepan, add cherries and pour all two cups of drinking water. Put the saucepan on the fire, boil, and cook over low heat for about ten minutes.

2. Poppy pour into a deep bowl and pour boiling water over it for forty minutes. Then drain the liquid, and chop the poppy in a blender until it turns white.

3. Rinse the rice under cold water several times. Pour the rice into a dry frying pan, and stirring it continuously, dry the cereal. Then add butter and continue to fry, gradually adding sugar until the rice turns slightly golden.

4. Rice cereal to shift to the pan, add the raisins and pour all the pre-cooked uzvarom with dried fruit. From the moment of boiling, boil kutya for a quarter of an hour on low heat.

5. Dissolve honey in warm water and pour kutya with this mixture. Add broken nuts and poppy seeds. Stir the contents of the saucepan gently. Transfer to a beautiful dish and serve kutya completely cooled.

Recipe 5. Kutya commemorating with raisins and prunes


whole pearl barley - 200 g;

granulated sugar and honey;

poppy - 100 g;

30 ml of vegetable oil;

peeled nuts and raisins - 50 g;

prunes - 100 g

Method of preparation

1. Rinse the pearl barley and soak in cold drinking water overnight. The next day, wash the cereal. Transfer the barley into the cauldron, add vegetable oil, pour in two glasses of filtered water and cook, periodically removing the foam. Salt porridge, twist the fire and cook for about an hour, until the cereal is soft.

2. Rinse dried fruits and almonds. Prune and raisins spread in separate plates and pour boiling water. Leave to soak for an hour. Mack also soak in boiling water. Soak the almonds for about ten minutes, then peel them off, put them on a dry frying pan and dry.

3. Drain the poppy water and crush the grains in a mortar. Drain water from dried fruits, put them on a napkin and dry. Then cut the dried fruits into small strips.

4. Put poppy seeds, almonds and dried fruits in pearl barley, add sugar and honey. Mix everything well and put on a plate in a slide. Decorate with kutya and serve it chilled.

Recipe 6. Christmas kutia with raisins


wheat - glass;

honey - 80 g;

drinking water - three glasses;

roasted walnuts - 100 g;

salt - pinch;

100 g - raisins;

vegetable oil - 30 ml;

poppy - 125 g


dried fruits - 200 g;

drinking water - two glasses.

Method of preparation

1. Reassemble and rinse the wheat well. Soak the cereal for several hours. Put the wheat grains in the cauldron, fill them with water, salt and pour in vegetable oil. Boil the croup for about two hours.

2. Soak the poppy in boiling water for an hour. Then flip it over a sieve and wait until all the water has drained. Grind the poppy in a blender until it turns white.

3. Pour boiling water over the raisins and soak for 20 minutes. Then drain the water and dry the raisins on a napkin.

4. Rinse dried fruits, put them in a saucepan and fill with two cups of drinking water. Put the saucepan on a slow fire. Since boiling boil uzvar for about ten minutes. Then cool it to a warm state, pour all the liquid into a separate dish and add honey and stir until it is completely dissolved. Dried fruits do not throw away! 5. Put the wheat grains in a bowl and cool. Add to them chopped and lightly roasted nuts, ground poppy seeds and chopped dried fruits from uzvara. Pour honey into a kutia, and mix. Decorate the kutya with nuts and candied fruit.

Recipe 7. Rice cakes with raisins and nuts


300 grams of rice cereal;

100 g of liquid honey;

250 g - almonds, walnuts and hazelnuts;

170 g - raisins and poppies.

Method of preparation

1. Rice thoroughly rinse under running water and boil, adhering to the instructions on the package. At the same time make sure that it does not turn into a sticky mass. Porridge should be crumbly.

2. Pour the nuts into a dry frying pan and lightly fry. Peel them and break them into several pieces.

3. Pour poppy with boiling water and soak for half an hour. After that, drain the water, and poppy mince twice through a meat grinder or grind in a blender.

4. Soak the raisins in boiling water for half an hour. Then drain the water and dry the raisins on a napkin.

5. Combine hot rice porridge with nuts, raisins and poppy seeds. Honey dissolve in an incomplete glass of warm water and pour kutya with this mixture. Stir, put in a deep plate, decorate with nuts and cool completely.

Raisin rice Kutiya - tips and tricks

  • To prevent the rice from turning into a sticky mass, cook it with kutya from long grain polished rice.
  • Pour a little less water into the rice first than indicated in the recipe. In the process of cooking, try the rice, if the middle is damp, pour in some more water.
  • To make a raisin juicy and soft, be sure to soak it in boiling water.
  • For kutia, use only liquid honey. If you have candied honey, melt it in a water bath.
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