Kutya (from the Greek word for “grain”) is an old Slavic porridge served at Christmas, Epiphany and commemoration. A dish prepared for the holidays is often called sochivo or kolivo, and for a wake - kutya. The traditional recipe is based on the use of whole grains of wheat. Less common are dishes made from barley, rice, lentils and other types of cereals. According to tradition, kutya was seasoned with honey broth or simply poured over with honey.
- wheat - 1 tbsp.;
- salt - ½ tsp;
- nuclei walnuts- 100 g;
- raisins - 50 g;
- honey - 1-3 tbsp. l.;
- poppy - 100 g.
- rice - ½ st.;
- water - 2 tbsp.;
- honey - 3 tbsp. l.;
- walnuts - 60 g;
- candied fruits - 100 g;
- prunes - 100 g;
- raisins - 100 g.
- 1. Rinse the rice several times, pour water into the pan in a ratio of 2: 1, boil the cereal until tender.
- 2. Boil candied fruits and dried fruits with boiling water and soak for 1 hour, then cut into pieces.
- 3. Rinse the poppy, crush with a mortar until white juice appears.
- 4. Chop walnuts and fry in a pan for 1 minute.
- 5. Throw the cooked rice groats into a colander and rinse in cold running water.
- 6. Mix all the ingredients, use some of the walnuts, raisins and prunes to decorate the dish.
- spelled - 2 tbsp.;
- water - 6 tbsp.;
- orange - 1 pc.;
- tangerine - 1 pc.;
- prunes - 15 pcs.;
- zest of 1 lemon;
- honey - 2-4 tbsp. l.;
- pomegranate - 1 pc.
- 1. Sort spelled, rinse in water and soak it for 8 hours.
- 2. Put the cereal in a saucepan, pour boiling water, bring to a boil. When the water boils, you need to close the lid and reduce the heat.
- 3. Cook until tender. Spelled is a fairly hard cereal, so you need to periodically try porridge and add water if necessary. On average, it takes about 2 hours to prepare it.
- 4. Drain the rest of the broth, cool it and dissolve honey in it.
- 5. Rinse the boiled cereals in a colander, cool, put in a bowl.
- 6. Sort the nuts, peel and dry over medium heat in a pan until lightly browned. Then pass them through a meat grinder.
- 7. Wash fruits, peel and peel.
- 8. Disassemble the pomegranate into grains, and cut the citrus fruits and prunes pre-steamed in boiling water into pieces. Grind the lemon zest.
- 9. Mix spelled with other ingredients and pour dressing from decoction and honey. Garnish with pomegranate seeds and fruit pieces.
- pearl barley - ½ tbsp.;
- dried fruits (raisins, dried apricots, prunes) - 100 g;
- poppy - 3 tbsp. l.;
- almonds - 50 g;
- honey - 100 g.
- 1. Rinse the grits, soak in cold water for 12 hours.
- 2. Drain the water, add fresh water and cook the porridge for 1 hour (until cooked).
- 3. Rinse cooked cereals cold water, again put in a saucepan, add a little water and heat over low heat.
- 4. Soak the poppy in boiling water for 15 minutes, drain the water, crush the seeds with a mortar.
- 5. Cut dried fruits and almonds, add together with poppy seeds to the pan, put honey and heat for 5-10 minutes.
- wheat grains - 100 g;
- grapes - 150 g;
- tangerine - 1 pc.;
- apple - 1 pc.;
- honey - 2 tbsp. l.;
- salt - 1 pinch.
- 1. Cook wheat, as in the main recipe, pour it into a deep bowl.
- 2. Rinse the grapes, put in porridge.
- 3. Rinse and peel tangerines and apples.
- 4. Cut fruit into cubes and pour them into a bowl.
- 5. Add honey and mix everything. Leave for 15 min. for soaking porridge with juice.
- germinated wheat grains - 500 g;
- raisins - 200 g;
- dried apricots - 50 g;
- almonds - 100 g;
- walnuts - 200 g;
- poppy - 3-4 tbsp. l.
- 1. Rinse the germinated wheat grains.
- 2. Pour boiling water over raisins and dried apricots.
- 3. Soak poppy seeds in warm water for 1 hour, drain the water, rub with a spoon until white juice is released.
- 4. Cut dried apricots and almonds into medium-sized pieces.
- 5. Mix all the ingredients, dilute the juice with warm boiled water or sweetened tea to the consistency of a thick soup.
- there is a lot of protein in cereals (from 27 to 37%);
- there is practically no gluten in the grains;
- spelled contains more iron and B vitamins than wheat, as well as 18 types of essential acids.
- In order to quickly prepare the dish, whole grains of wheat or barley are soaked the evening before. Barley can also be poured with boiling water and kept in a thermos for 2 hours.
- Sochivo, like broth, is served cold.
- If the kolivo turned out to be thick, then it is diluted with boiled water.
- For more fast food nuts and poppy seeds are ground in a coffee grinder. Poppy can be steamed in boiling water, like raisins.
- If there is no whole wheat, then the dish is prepared from wheat groats (gornovka or arnautka). Cooking grains of fine grinding is carried out in a ratio of 1 tbsp. cereals for 2 tbsp. water for 20-30 minutes. To boil coarse grains, you need 4 tbsp. water and more time (30-40 min.).
- The same applies to crushed spelled - it is soaked for 30-40 minutes, then washed and boiled in water in a ratio of 1: 2.5. The cooking time is reduced to 5-10 minutes, then the porridge is kept warm to swell the cereal.
- If spelled is already boiled, and there is still some water left in the pan, similar to jelly, you do not need to pour it out. It is enough to add dried fruits, let the porridge "reach" for 20-30 minutes, and they will absorb excess moisture.
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Classic recipe
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Cooking:
Kutya from rice
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Cooking:
Original spelled juice
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Cooking:
Barley kutia with almonds
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Cooking:
fruit recipe
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Cooking:
Kolivo from germinated wheat
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Cooking:
Features of cooking kutya
According to tradition, on Christmas Eve or on the Epiphany of the Lord, hungry, or watery, juicy was cooked, for which only wheat, honey and poppy were used. Before the New Year, they made a rich kutya, since it was believed that what tastier dish– the better the coming year will be. After fasting before Christmas Eve, it was not allowed to add animal products to porridge - milk, butter.
This dish could be served lean milk made from poppy seeds, walnuts, hazelnuts or almonds.
Real kutya in ancient times was prepared from spelled - the predecessor of modern wheat. It is a semi-wild variety of wheat, each grain of which is wrapped in a scale of inedible chaff. Spelled kutia is not only tasty due to its specific nutty flavor, but also healthy:
In stores you can buy 2 types of spelled: spelled and kamyut, the last grain is larger, harder and lighter in color. As a result, it takes longer to cook.
Sochivo can be cooked in a slow cooker. To do this, 5 parts of water are taken for 1 part of wheat, salted and put on the “Extinguishing” mode. The duration of cooking is 2.5 hours. If the grains are pre-steamed, then kutia can be cooked in the "Porridge" (or "Rice", "Buckwheat") mode for 30-40 minutes.
For germination of wheat, special selected, thermally untreated grains are used. They can be purchased in stores (the packaging should say "for sprouting") or in the markets. The grains are washed, soaked in wet gauze for 12-16 hours, laying them in a thin layer in a shallow bowl. For food use sprouts 1-2 mm long.
Uzvar (or vzvar) in the old days was prepared from fresh chopped fruits and berries, and in autumn - from dried ones. For its manufacture, you can use dried fruits. In this case, they are placed in cold water and boiled after boiling for 15 minutes. Fresh ingredients are put into boiling water, wait for the water to boil again and turn off the gas. Add honey or sugar to taste. Sochivo is seasoned with a chilled drink and served separately at the table. Cherries, plums, apples, wild rose, hawthorn, pears, apricots, raisins, dried apricots, cranberries, prunes and other fruits and berries are used for uzvar.
When preparing kutya, there are the following tricks:
To make the original juicy, as well as to decorate it, the following ingredients are added: cinnamon, vanilla, citrus fruits (tangerines, oranges), jam, cashew nuts, peanuts, pomegranate and other components.
For people with allergies to bee products, sugar or maple syrup can be used instead of honey.
If it is necessary for the juicy to turn out crumbly, then the ratio of water and cereals should be 2:1, to obtain a liquid and viscous consistency - 3:1 or more.
To soften the grains of wheat and remove the remnants of the husk, they are beaten off in a mortar.
Wheat, spelt and other cereals in sochiva have a sacred meaning - they symbolize the resurrection of the deceased, by analogy with how grain sprouts in the ground and bears abundant fruit. The sweetness of honey marks the eternal blessings of the Kingdom of Heaven.
Kutya is eaten in the family and distributed to neighbors, worn to church and to the cemetery. Usually it is served at the beginning of the meal, and then - the rest of the dishes. In the temple, kutya is placed on a requiem table with a candle, it is blessed by the priest and eaten at the memorial table. Previously, the dish was left overnight for the dead.
Kutya is served on the table on the first Friday of Great Lent in memory of the Great Martyr Theodore Tyrone, who was burned at the stake, refusing to perform a pagan sacrifice.
Kutya for Christmas favourite dish with children, and if this traditional Christmas dish is served in an original way, then you can surprise invited guests.
For the holiday, the hostesses cover festive table and try to cook all the most delicious and satisfying. So, for example, it would be appropriate for the Christmas table, or hearty. Of course, kutya takes center stage at the Christmas meal. This dish is most often prepared from wheat, but cooking options from rice, pearl barley are popular, less often they are prepared from spelled.
This dish is not only tasty, but also very healthy, since each component included in kutya is extremely useful - honey, wheat, raisins, nuts, dried fruits.
Well, cooking Christmas kutya is not difficult. The main thing is to be in a good mood. Cheers and Merry Christmas!
Christmas kutya from wheat
What do you need:
- glass of wheat
- a glass of shelled walnuts (or any other, you can use a mixture),
- 120 g raisins,
- 100 poppy,
- honey - to taste.
How to cook kutya for Christmas from wheat - step by step recipe with photo:
Today we will cook wheat kutya. For kutya, it is better to use walnut kernels. If they are not, then you can get by with peanuts.
You can add hazelnuts, cashews, almonds, if any. The ratio of components can be taken to your taste: you can take something more, something less.
We'll pick the wheat. If there are low-quality grains, then we will remove them.
Pour the wheat with water and put to boil. After boiling, reduce the heat. Cook the wheat under the lid for a long time - until it is ready.
Throw the finished wheat in a colander and rinse.
Steam the raisins with boiling water.
Poppy is also steamed, and then passed through a meat grinder twice.
Put wheat, grated poppy seeds, raisins in a saucepan, after squeezing moisture out of it. We clean the walnuts.
Add nuts and honey.
Let's mix.
Christmas kutya is ready for the festive table! Happy Family Christmas!
Kutya recipe for Christmas with rice and raisins
Ingredients:
- rice - 150 g;
- poppy - 30 g;
- dried apricots - 6 pcs.;
- raisins - 30 g;
- nuts - 3 pcs.;
- honey - to your taste;
- sugar - 60 g;
- other dried fruits (optional) dried cranberries, currant, cherry)
- mint for decoration.
How to cook Christmas kutya from rice with raisins - step-by-step instruction:
Pour washed rice into 500 ml of boiling water, cook over low heat for 20 minutes, then drain in a colander.
Pour poppy seeds with boiling water for one hour, then drain the water and knead with sugar until milk appears. Pour boiling water over raisins and dried apricots for 15 minutes, then squeeze. Grind dried apricots for kutya.
Chop the nuts and dry them in a pan or in the oven.
Combine rice with raisins and dried apricots.
Add the previously prepared poppy.
put honey with nuts in the middle.
complete the decoration with mint leaves or decorate the Christmas kutya at your discretion. That's it, just like that, the most delicious kutya for Christmas with honey and nuts is ready.
How to cook Christmas juicy with uzvar - a classic recipe
Ingredients:
- wheat - 150 g;
- dried fruits - 100 g;
- apple - 1 pc.;
- smoked prunes - 5 pcs.;
- honey - 50 g;
- poppy - 100 g;
- raisins - 50 g;
- nuts - 150 g;
- sugar - 100 g.
Cooking:
Boil wheat. Cook compote (uzvar) with the addition of sugar from dried fruits, apples and prunes.
Pour poppy seeds with boiling water for 1 hour, then crush. Scald raisins with boiling water. Finely chop the nuts.
Combine the finished wheat with poppy seeds, raisins, nuts, add honey ... mix.
There are two ways to serve kutya: pour kutya with an uzvar and serve it on the table, or kutya is served on a dish lined with a slide and the uzvar is served in a jug. Bon appetit!
Video: how to cook uzvar for the Christmas table
Hello! Do you know about such an interesting tradition as cooking kutya on Christmas? I don't think everyone is aware. Although Orthodox people know that this custom is rooted in the deep past and follow all the rules.
So, kutya is a porridge made from grains of wheat, rice or buckwheat, which is complemented by nuts, almonds, sugar and honey. Previously, the dish was cooked only in the oven and from a certain composition of ingredients, and all products meant something (grain - a symbol of fertility, honey and nuts - wealth and strength).
Now a modern person can cook such a dish very quickly and simply using various kitchen gadgets. Let's try together to sort out the most popular recipes for cooking Christmas kutya.
Remember that three types of kutya are distinguished and prepared: rich, generous and hungry. The rich one is cooked on Christmas Eve on Christmas Eve, the generous one is presented on New Year's Eve, but the hungry one is served at Epiphany.
We have collected methods for preparing rich kutya for you. Also do not forget to serve with this dish on the festive table.
Kutya is traditionally presented to the house of godparents, thus they are thanked for taking responsibility for the spiritual upbringing of children.
More this dish it is customary to drink poppy or nut milk, although nowadays Christmas porridge is served with uzvar (compote) or honey water.
True kutia, or as it is also called sochivo, is made from peeled wheat, honey, nuts, dry fruits and poppy seeds. Therefore, the first option will just consist of the above listed ingredients. The only thing we will simplify the process and try to cook porridge from wheat grains in a slow cooker.
If you are going to present the dish to your godfathers, be sure to try it yourself first. In this case, the first spoon should be eaten by the most Small child in family.
Photos taken from the resource http://xcook.info Ingredients:
- Wheat - 210 gr.;
- Water - 450 ml;
- Sugar - 190 gr.;
- Poppy - 110 gr.;
- Raisins - 120 gr.;
- Walnut - 90 gr.;
- Honey - 70 ml.
Cooking method:
1. Rinse the wheat well under running water. Then dry a little and transfer to the multicooker bowl. Fill the contents with clean cold water.
If you cook millet in a saucepan, then soak it first in water, and only then start cooking.
2. Set the “Porridge” mode and cook the millet until it swells (30 minutes), while sometimes looking inside, you suddenly need to add a little water. At this time, rinse the poppy and pour boiling water over it for 20-30 minutes to make it swell. After the time has elapsed, drain the water from the poppy and grind it using a blender. Then add the crushed poppy seeds and sugar to the millet.
3. Also rinse and soak the raisins in boiling water in advance. Chop the walnuts. Add nuts and swollen raisins to the multicooker bowl with the rest of the ingredients. Mix the contents well, close the device with a lid. Turn off the slow cooker and leave the porridge for 10 minutes to infuse.
4. Then arrange the dish on plates and pour sweet liquid honey. Bon appetit!
Cooking Christmas kutya from rice with raisins
Now I propose a method that is used by most in our time. Millet is replaced with rice. This dish is just as good as the previous one. It’s just that not everyone loves wheat, but rice is more familiar to the Russian table.
Ingredients:
- Rice - half a glass;
- Salt - a pinch;
- Dried apricots - 35 gr.;
- Poppy - 2 teaspoons;
- Honey - 1 tbsp. the spoon;
- Water - 1 tbsp.;
- Raisins - 25 gr.;
- Walnuts - 35 grams.
Cooking method:
1. Soak dried apricot berries in boiling water and let them swell a little. Then drain the water and cut the fruit into small cubes.
2. Soak the raisins in boiling water for 10 minutes, then drain and dry.
3. Chop the nuts and fry a little in a dry frying pan.
4. Now rinse the rice and boil in salted water until tender. Then drain the water, throwing the cereal into a colander.
5. Soak poppy seeds in boiling water beforehand so that it swells. Then grind it in a mortar.
6. Mix all prepared ingredients (dried apricots, raisins, poppy seeds, walnuts) with boiled rice. At the end, pour everything with liquid honey and mix the porridge again. Everything is ready.
How to cook kutya for Christmas 2020 from buckwheat
For a change, you can use buckwheat groats. Also a good addition would be prunes with almonds. And don't forget the honey water.
Ingredients:
- Prunes - 300 gr.;
- Almonds - 100 gr.;
- Honey - 150 gr.;
- Poppy - 50 gr.;
- Cardamom - 10 gr.;
- Carnation bud - 2 pcs.;
- Buckwheat - 1 glass.
Cooking method:
1. Buckwheat sort and rinse. Then weld buckwheat porridge, salt it a little. Then cover the pot with porridge with a towel so that it is infused.
3. Chop the almonds and fry in a dry frying pan.
4. Dissolve honey in 0.5 liters of water and bring the liquid to a boil. Then let the consistency boil for a couple of minutes. Next, add cloves and cardamom. Turn off the heat and let the syrup sit.
5. Now mix buckwheat porridge with prunes, almonds and poppy seeds. And just before serving, pour the dish with honey syrup.
Christmas kutya with honey water
How to cook wheat kutya with compote
And now another recipe for cooking from wheat. In this version, we will cook it in the usual way - in a saucepan. Plus, the dish will be served with a knot. It turns out very tasty and satisfying.
Ingredients:
- Millet - 2 tbsp.;
- Raisins - 100 gr.;
- Honey - 4 tbsp. spoons;
- Poppy - 100 gr.;
- Walnuts - 200 gr.;
- Uzvar (compote) - 1-1.5 cups.
Cooking method:
1. Rinse the millet thoroughly in cold water several times. Then soak in warm water overnight. Make sure that all grains are covered with water.
2. In the morning, drain the water and fill it with new water (hot and slightly salted).
1 cup of wheat requires 2-3 cups of water.
Put the cereal on a slow fire until soft, about 1 hour. Stir the contents periodically and add hot water if necessary.
3. When the cereal is cooked, drain the water and put the millet in a colander.
4. Then transfer back to the pan.
5. Rinse the poppy and soak in boiling water for 30 minutes. And then grind it in a blender.
6. Pour poppy seeds to millet.
7. Finely chop the walnuts and fry in a dry frying pan for 2 minutes.
8. Add nuts to kutya.
9. Rinse the raisins and pour boiling water for 10 minutes. Then drain the water and dry.
10. Add it to the rest of the ingredients.
11. Cook compote (from apples, dried fruits). Dissolve honey in a warm bowl.
12. Pour the porridge with the prepared honey knot and mix the contents well.
13. Serve quickly juicy dish to the holiday table. 😉
Photos taken from the source http://kyhar.net Kutya for Christmas from bulgur
And in conclusion, I want to offer you a way to cook with bulgur. You can take it as a main ingredient, or you can mix it with rice. Also, in addition to dry fruits, try adding an apple with an orange.
Ingredients:
- Rice - 1 tbsp.;
- Bulgur - 0.5 tbsp.;
- Apple - 1 pc.;
- Poppy - 2 tbsp. spoons;
- Orange - 1 pc.;
- Raisins - 3 tbsp. spoons;
- Walnuts - 4 tbsp. spoons;
- Honey - to taste;
- Basil - 1 branch.
Cooking method:
1. First, soak the rice in water for 20 minutes. Then drain the water and add bulgur to the rice.
2. Pour the cereal into a saucepan and fill everything with clean water (1 liter). Sprinkle poppy. Turn on the fire and bring the mass to a boil. After boiling, salt the contents a little, reduce the heat and close the pan with a lid. Boil for 15 minutes.
3. Wash the apple and cut it into 4 pieces. Lay the slices on top of the porridge, pushing them inward a little.
4. Then put a sprig of basil and cook the contents in this state for 5 minutes.
5. After 5 minutes, turn off the heat, remove the basil and apple slices. Pour raisins (do not forget to rinse and dry them), mix everything thoroughly.
6. Dilute honey in boiled water.
Determine the amount of honey water according to your taste and discretion. It all depends on how you like to eat the dish - thick or liquid.
7. Finely chop the apple slices that were added to the porridge and add to the honey water.
8. In the same mixture, add a randomly chopped orange without zest.
9. Pour rice with bulgur, poppy seeds and raisins into the resulting uzvar. Mix everything well.
10. Now chop the walnuts.
11. Add them too.
12. Stir again and enjoy the taste!
Photos taken from the source https://vpuzo.com Kutya is served both hot and cold.
Now I want to remind you that Christmas is a family holiday. Meet him in the circle of people close to you. Be sure to prepare a rich festive table and, in addition to kutya, serve sweet uzvar, meat dishes, cabbage products, as well as fish, mushrooms and. Celebrate the holiday good mood and sit down at the table with the appearance of the first star in the sky.
Merry Christmas!
The traditional Christmas Eve dish has many different names, but most people know it as Kutia.
This is Lenten dish prepared from grains of wheat and barley in the form of porridge, with the addition of sugar, nuts, honey and other ingredients.
In addition to cooking kutia, there is also a tradition to wear it to godfathers and other blood relatives, as well as just close people.
But, unfortunately, today not everyone knows when they wear kutya and how to do it correctly. It should be noted that the tradition is quite popular, and therefore it is necessary to learn more about it.
Why wear kutya and when is it right to do it
Despite the fact that the ceremony of wearing the supper is Orthodox, it came from the south of Ukraine, from the time of paganism.
The main message of this tradition is the wish for well-being, since the grain from which kutia is prepared symbolizes fertility, honey represents wealth, and walnuts represent power.
But at the same time, the very procedure of preparing a dish does not belong to the easy ones, which is why it reminds people that well-being, like any fruit, is achieved only with the help of hard work.
Thus the offering of the supper was held for those people who, through their work, had earned a certain respect.
With the advent of Christianity, the tradition was slightly changed, but the basic principle remained the same - the desire for prosperity, wealth and power.
The wearing of the supper is also called the "procession of the cross", because it is customary to attribute kutya to close and blood relatives, as a symbol of family unity. And first of all, this concerned the godparents, who were thanked for the fact that they were present at the second birth of the child, which is considered the rite of baptism, and took upon themselves the responsibility to pray and spiritually guide the child on the true path.
That is why kutya should be worn directly by the children themselves.
In the pre-Christian period, children showed such gratitude to midwives, who actually helped the baby to be born, and therefore were considered a second mother. But gradually this role was taken over by the godfather's godfather's parents.
In addition, we must remember that children are a symbol of spiritual purity and hope for a better future. Therefore, it is extremely important to congratulate children, in addition to second parents, and other relatives.
Also for this reason, children should traditionally be the first to try cooked kutya, and then all other family members.
Kutya is prepared on Christmas Eve, before Christmas, so the supper is worn after sunset on January 6th.
Ancient times festive dish they fed not only relatives, but also livestock, but not just throwing food, but in a special ritual way, since animals were one of the main symbols of well-being.
But today, such rituals are no longer held, and, in addition to January 6, wearing kutya is also allowed in the evening of the 7th. Although fasting was already ending on Christmas, and since kutya is still a lean dish, it was prepared precisely for Christmas Eve.
How to cook real Kutya
Today there are many kutya recipes, but they are all divided into three types of dishes:
- rich - which is prepared on Christmas Eve,
- generous - a festive treat for the New Year?
- hungry - for Baptism.
Accordingly, of these options, only the rich can be used for the procession.
In order to prepare traditional kutia, you need to take cereals from wheat or barley grains. But today you can also use buckwheat, rice, oats, barley and any other ingredient you like to make porridge.
Traditional kutya recipe for Christmas
If you cook kutya according to traditional recipe, then one glass of wheat will require one hundred grams of raisins, walnut and poppy, as well as two tablespoons of honey.
The grains should be well sorted, without debris, so, if necessary, you will have to sort them out manually.
Then pour cold water over and leave for at least 2-3 hours, and possibly overnight, until the grains swell. But when using polished wheat, this soaking is not required.
In order to cook wheat, you need to take two glasses of water for polished and three for regular. The cooking process is best carried out in a thick-walled or cast iron pan until the wheat is completely softened.
Poppy should be boiled for about 10 minutes, then carefully strain, waiting until absolutely all the water has drained.
Rinse the raisins well and pour boiling water over them, then soak for 20 minutes and rinse.
Roast the nuts in a frying pan and cut into small pieces with a knife. After that, mix and add honey to them.
Popular rice kutya
But more popular today is kutya for Christmas, made on rice, especially since it is easier to prepare than wheat.
To do this, one and a half to two glasses of water is used per glass of rice, which must first be brought to a boil, then pour rice and cook in a saucepan with closed lid about three minutes on high heat, after another six minutes on medium and finally three minutes on small. After that, hold the cereal in the pan for another 12 minutes, without opening the lid, so that the rice is steamed properly.
Uzvar - a necessary attribute of kutya
Kutya is also filled with uzvar, which, in fact, is a compote.
For cooking, it is necessary to rinse the dried fruits, then pour them into cold water and bring them to a boil together with the fruits.
As for boiled dried fruits, a small part of them can be chopped and added to the dish.
How to decorate kutya
When the dish is cooked, the porridge is laid out in a deep plate.
An important point is that if ordinary wheat was cooked, then honey is poured into porridge right before serving or before going to relatives. Because if the honey is in the porridge too soon, then original taste kuti will be spoiled.
It is not particularly necessary to decorate this dish, since it is considered beautiful in itself. But modern culinary specialists, in order to give the kutya an even more attractive look, put pieces of nuts, candied fruits, multi-colored dragees on top, sprinkle with grated chocolate.
On Christmas Eve, Christians serve Christmas rice kutya on the festive table. It is prepared from various cereals. Today we will master the rice recipe. The dish will turn out crumbly, bright, colorful. And adding dried fruits, nuts and candied fruits to the porridge will make its taste unforgettable. Natural fragrant honey will add sweetness to the dish.
Ingredients:
- rice - 100 g;
- water - 250 ml;
- candied fruits - 1 tbsp. l;
- prunes - 7 pcs.;
- raisins - 50 g;
- nuts - 1 tbsp. l;
- honey - 1-2 tbsp. l.
How to cook kutya from rice
Rice for holiday porridge choose long-grain. We send it to the water, rinse until it brightens. You will have to change the liquid in the container twice or thrice. For speed, you can take steamed rice cereal, then you can only rinse the grains.
Pour rice grains into a saucepan, add water, put on fire. Bring to a boil and cook after boiling liquid for 30 minutes. Then turn off the fire, cover the saucepan with a lid, leave for 15 minutes.
The cereal will steam out and absorb the remaining liquid.
Wash raisins in hot water, dry, scattering on paper towels. Then add to the porridge, which we shift into a deep bowl.
