Rice kutya with raisins and honey

Classic kutia made of rice with honey and raisins for a festive or memorial table. Kutya is a dish that has existed since ancient times, when it belonged to the ritual, and now it is not an ordinary food, but a manifestation of respect for the cult of ancestors, observance of traditions. Kutia is now prepared not only in Russia, but in Belarus, Ukraine, Poland and many other countries, such sweet porridge is served to the table for Epiphany, Christmas, and also as a memorial kutia - on memorial days.

Snezhana

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Steamed rice

0.5

Water

1.5

Honey

Raisins

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 0 % 0 g

Carbohydrates 95 % 19 g

87 kcal

GI: 0 / 37 / 63

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for the rice kutia. It is better to take steamed rice for kutia so that it does not turn into a viscous porridge after cooking. In addition to raisins, dried apricots and other dried fruits, nuts can be used, crushed almonds are often added.
Step 2:
Rice should be rinsed well, changing the water several times until it becomes transparent. The better the rice is washed, the less gluten will remain in it, and the more crumbly the porridge will turn out. Then we put the rice in a saucepan or other metal utensils intended for cooking. Fill the rice with clean cold water so that the water covers the contents of the dishes one centimeter higher.
Step 3:
While the rice is cooking, we will prepare raisins and other dried fruits when using them. We wash the raisins with running water, remove the tails and other impurities. Put the raisins in a deep bowl, pour boiling water, leave for 15 minutes. Then drain the water, dry the raisins on a paper towel or otherwise. The remaining dried fruits, if available, are also prepared, finely chopped with a knife.
Step 4:
Put the pan on the fire, bring it to a boil, stirring the rice periodically so that it does not immediately stick to the bottom. Then reduce the heat to a minimum and cook the rice until the water boils completely, rice does not need to be stirred at this stage. Cook the rice for about 20 minutes. Then turn off the fire.
Step 5:
Add honey and raisins to the finished rice, mix. If desired, you can add a pinch of salt to create a taste balance. While the kutia is hot, we put it in a deep bowl, cover it with a plate and a towel on top so that it cools down slowly. The couture needs to cool down completely, only after that it is served to a festive or memorial table.
Step 6:
Decorate the dish on top with chopped nuts or cooked dried fruits, if desired. We serve this traditional dish to the table. Bon appetit!