How to make kutia recipe. Kutya: recipes for different occasions - how to cook kutya

Kutya is a lean sweet porridge traditionally served with dried fruits. How to cook kutya with only standard ingredients on hand? In fact, it can be made from rice with raisins. Let's look at simple recipes that are suitable for presenting at a wake.

Rice kutya with raisins for a wake: a classic

drinking water - 900 ml.
butter - 80 gr.
rice - 480-500 gr.
raisins - 0.1 kg.
granulated sugar - 40 gr.
olive oil - 10 ml.
salt - 20 gr.

1. Before you cook kutya with raisins, dried pitted fruit must be sorted out. Release it from the stalks and twigs, rinse and pour boiling water for 20 minutes.

2. Since the commemoration dish is prepared from rice, the grains must be washed 3-5 times in advance until the water is clear.

3. Pour the filtered water in the amount according to the recipe into a cauldron, salt, mix, put on the stove and wait for the bubbling to begin.

4. Pour the washed rice grains into the liquid, cover with a lid. Send to the oven, keep there at 200 degrees for 20 minutes.

5. Put the pan on the fire, heat it up, then set the minimum power. Pour in the olive oil, add the butter, mix the contents with a wooden spatula until smooth.

6. The raisins have already rested enough in boiling water, drain the water. Send the dried fruit to the pan in a mixture of oils, fry for 5-7 minutes.

7. Pour 120 ml into the raisins. clean water, add granulated sugar. Stir until the granules dissolve, do not allow the sugar to burn.

8. When you get the raisins in sweet syrup, leave this mixture to simmer on minimum heat for another 2 minutes.

9. Remove the rice from the oven, put the sweet liquid mixture from the pan on top of the finished grains. Stir contents and serve.

Rice kutia with raisins, almonds, dried apricots

filtered water - 900 ml.
steamed rice - 0.5 kg.
butter - 70 gr.
honey - 60-80 gr.
dried apricots - 200 gr.
almonds - 300 gr.

1. Kutya for a wake according to this recipe from rice with dried apricots, raisins and almonds is practically no different from the previous one.

2. Take a cauldron, pour water into it in the volume indicated above. Boil the liquid on the stove, during this time wash the rice until the water is clear.

3. Pour the grains into boiling water, remove the cauldron from the heat and transfer to the oven. Cover the dishes with a lid, turn on the oven at 200 degrees. Cook the rice for a third of an hour (the water should evaporate).

4. Before preparing kutia, the ingredients must be processed. The commemoration dish is made from rice with dried fruits and raisins as well. To do this, pour dried apricots and raisins into different bowls, pour boiling water and wait half an hour.

5. While the ingredients are softening, fry the almonds in a dry frying pan without oil for 7-10 minutes. Stir constantly. Remove from stove, break into pieces.

6. Honey must be taken liquid, otherwise melt it or dilute it with warm water. Add raisins, ground roasted almonds, chopped dried apricots to the beekeeping product.

7. Melt the butter and add to the sweet mixture too. Mix everything thoroughly. The rice has already risen, so take it out of the oven. Pour the syrup mixture over the beans, mix well. Ready!

Rice kutia with raisins, honey, nuts

walnuts - 1.5 cups
butter - 60 gr.
steamed rice - 480 gr.
honey - 70 gr.
drinking water - 900 ml.
raisins - 0.1 kg.
salt - 10 gr.

1. Since all the recipes are similar, it will not be difficult to cook delicious rice kutya with honey, raisins and nuts for a wake. To do this, first pour water into a refractory cookware, salt, wait until it boils.

2. Rinse the rice 3-5 times until the water is clear, pour into a saucepan to simmer. Set the fire to minimum, wait until all the liquid has evaporated.

3. Rinse the raisins under the tap, soak in boiling water for half an hour. During this period, the dried fruit will swell decently, you will need to drain the water from it. Mix honey with warm water so that it quickly drains from a spoon.

4. Peel the walnuts, put them in a dry frying pan and fry for 5 minutes over medium heat. Then add raisins without water to them, pour in honey.

5. Melt the butter, add to the rest of the ingredients. When the rice is cooked, combine it with this sweet mass. Serve kutya for a wake according to the recipe of rice with dried fruits and nuts.

Before cooking kutya, consider popular rice options. Perhaps you will like the cooking technology not only with raisins, but also with dried apricots, nuts, and honey. Choose the appropriate memorial option. All ingredients are available, so finding them will not be difficult.

Products for kutya are peeled grains: wheat, barley, rice, and sweet additives: earlier to eat - honey with water, and today candied fruits, nuts, raisins and honey.

The dish has pagan roots. Funeral kutya was placed on the table as a treat for the dead to honor their ancestors. It was believed that this way you can attract success and happiness to the house for the whole year. But despite the non-pagan roots, kutia has taken root in the Orthodox culinary tradition and is blessed in the church, symbolizing the unity of the living and the dead in common immortality.

Customs and traditions associated with kutya

The name of the dish is of Greek origin: in Byzantium, this word was called a funeral treat of boiled wheat. Together with other Christian traditions, the custom of preparing kutya came to the Slavs, where it took root for many centuries.

Sweet porridge with honey and nuts symbolizes prosperity, abundance, fertility, health and well-being, so it was put on the table on major holidays. It was believed that the richer the dish turned out (more satisfying and with a large number of additives), the more successful the year would be. It is with kutya that it is customary to begin the Christmas meal and end with it too. According to the established tradition, all family members and, in addition to them, pets and livestock should taste the dish - this will protect them from diseases and give them good health.

Lenten kutya is prepared on Christmas Eve, because fasting is still going on at this time. For her, you can not use any products of animal origin - no butter, no milk, no cream. On Christmas, it is customary to treat relatives living separately, friends, and neighbors with their kutya. The more people try it, the more benefits it promises in the future. In a separate bowl, kutya is left for the dead ancestors, who, according to beliefs, protect the house.
Kutya is brought to the temple to consecrate it, but if this is not possible, you can sprinkle the dish with holy water yourself.

Types of kutya: sweet and savory, kolivo and juicy, lean and “rich”

Despite the common name, kutya is not one, but several dishes with a common basis. On Christmas Eve, kutya is put on the table with an abundance of sweet additives, honey, nuts, and raisins. Before Christmas, completing the fast, she looks more like a delicacy than a memorial dish. On Epiphany, the number of ingredients is traditionally less, so it is not so sweet.
On significant holidays that do not fall on fasting, they prepare a generous kutya, in which they put a large amount of heavy cream, butter, milk and other additives.

In addition to the composition, different kutya and different consistency. Steep kutya - kolivo, outwardly resembles friable sweet porridge. The semi-liquid dish is called sochivo, it is customary to eat it with spoons. This type of kutya got its name due to the fact that one of its components is "juice" or lean milk obtained from nuts, poppy or hemp.

Composition of kutya: ingredients required and optional

The basis

The basis of the dish is boiled whole grains of wheat, barley, pearl barley, oats, rice, buckwheat and others. To separate all the excess, the grits are first crushed in a mortar, adding a little water there. After the grain is soaked and then boiled. The base of the kutya should be soft, so it is better to overexpose it on the stove than to remove it ahead of time.

Wheat is the traditional basis of kutya, but lately rice has become increasingly popular. Yes, this is a noticeable departure from tradition, but it goes well with honey, raisins and nuts. The rice dish is usually served at the wake, but it is quite possible to prepare it for Christmas. If rice is boiled in milk, kutya will no longer be lean, and it cannot be served on Christmas Eve, but during other holidays it will become a table decoration.

Refueling

The second component of classic kutya is dressing. For a lean dish, milk from nuts, poppy seeds, almonds is used, and for a modest one - cream, butter, milk.

Nut or poppy milk is prepared by grinding the base in a mortar, grinding in a meat grinder or blender until a white liquid appears. This will be juicy, it will replace milk in kutia. In addition to juicy, almost every recipe contains honey or syt. In some kutya recipes, dried fruit compote, fruit drink or sugar syrup is used as a dressing.

Other Ingredients

Nuts, raisins, dried fruits, candied fruits, steamed poppy seeds, marmalade, spices, jam are put in kutya. Dried fruits are pre-soaked. Fresh fruits are rarely used, because during long-term storage they can ferment in the porridge, ruining it. If you already include fruits, then it is better just before eating, so that they retain their taste and texture.

Kutya recipes

Funeral kutia

This dish is an essential attribute of commemoration or holidays, where it is customary to honor the dead ancestors.

Ingredients:

a glass of rice;
2 glasses of water;
salt;
sugar;
50 grams of raisins;
2 tablespoons of honey;
50 grams of candied fruits or marmalade sweets.

Rinse the rice, then boil it into a crumbly, not sticky porridge. Add sugar, salt and honey. Soak raisins in hot water for 10 minutes to soften, then pat dry. Now raisins and rice can be combined. Before serving the finished kutia on the table, it is laid out on a plate in a slide, decorating with marmalade or candied fruits.

Christmas kutia

They cook it at Christmas time, take it to church for consecration and treat relatives and close people before Christmas. Christmas kutya symbolizes fertility, wealth and prosperity throughout the year.

Ingredients:

sweets to taste (preferably marmalade);
100 grams of raisins;
a glass of pre-peeled wheat;
berry compote (you can cook it from dried fruits);
2 tablespoons of honey;
50 grams of candied fruits;
nuts for decoration.

If there is no wheat, then rice is also suitable for kutya. Pour the cereal with cool water, boil until tender. Pour the compote into the porridge and mix the mass well: it should turn out semi-liquid, like a traditional dish that was put on the table. The consistency of the dish depends on the amount of compote: if someone wants a cool kutya, then quite a bit is enough - for taste, if liquid is required, one or two glasses are poured. Lastly, put sweets, honey, raisins, candied fruits in kutya and garnish with nuts.

rich kutia

Ingredients:

4 cups of wheat groats;
½ cup sugar;
½ cup chopped dried apricots;
½ cup poppy;
½ cup chopped prunes;
raisins, nuts;
cognac to taste;
honey to taste.

First, boil the grains, and soak the poppy seeds in hot water for a few minutes. Then strain and rub the poppy with granulated sugar. In another bowl, soak prunes, raisins and dried apricots for 20 minutes (also in hot water). Mix chopped dried fruits with nuts, poppy seeds and wheat. At the very end, add some honey and any brandy for taste.

The subtleties of cooking, storing and serving kutya

Grains, cereals are best boiled in a bowl with a thick bottom. In thin-walled cereals, it can burn and spoil the taste of the dish.

After connecting all the components of the kutya, heat for another 10 minutes. Ideally - in a clay pot in the oven, but you can also in a saucepan on the stove, and in a slow cooker.
Thick kutya is diluted with a small amount of compote, grain water or warm water, then it will acquire the desired consistency and not lose its taste.

If you need to prepare a dish for the future for several days in advance, raisins are added before serving, since when stored in kutya, it will quickly lose its taste. Honey and fresh fruits can ferment, they are also not recommended to be put into porridge ahead of time.

Kutia from rice, wheat, oats or barley- a traditional recipe for sweet porridge with a ritual history. It is prepared on Christmas Eve, on the Old New Year and on the night of Epiphany. Kutya is also a memorial dish. There is no single recipe for cooking kutya, in every family this dish is prepared in a special way.

But there are three main ingredients: these are grain, poppy and honey. All of them are symbolic for believers: grain means the cycle of life and the rebirth of the soul, poppy - wealth and fertility, honey - sweetness and the blessings of eternal life.

Previously, treats were prepared from wheat, pearl barley, oats, and now there are more and more options using rice.

On various occasions, raisins, honey and honey syrup, dried fruits, cow and nut milk, cream and other sweets are added to kutya.

Classic kutya recipe

For holidays preceded by fasting, lean kutya is prepared. The recipe consists of only the main ingredients. Traditionally, the meal began and ended with this dish, while the dead ancestors are remembered.

A simple recipe for kutya for Christmas Eve:

Ingredients: 500 g wheat grains, 500 g honey, 2 liters of water, 100 g poppy seeds.
Sort the wheat, rinse, add water and boil for 1.5 hours. Rinse the finished porridge again with a sieve.
Soak poppy seeds in warm water for 40-60 minutes.
Measure half of the honey, add the soaked poppy seeds and grind the mixture in a blender.
Add puree to porridge, pour in the remaining honey. If it is thick, it is dissolved in a small amount of water. It should not be hot, so that the valuable substances in the composition of honey are not destroyed. The dish should have a moderately sticky consistency.
The treat is served cold. The finished dish is covered with a lid for slow cooling.
The ritual recipe for kutya with honey and rice implies consecration in the church. To celebrate Epiphany, you can collect holy water and sprinkle treats on it.

Interestingly, in the classic recipe, kutya is made from coarse grains that should not be boiled. However, a slight departure from tradition is possible - the use of rice grains allows you to get a softer porridge.

Recipe for rice kutya with raisins

The variant of lenten Christmas kutya with the addition of raisins remains within the tradition. A ritual dish should be not only nutritious, but also beautiful, so the finished porridge can be sprinkled with crushed nuts.

Cooking kutya with raisins

Step-by-step recipe for rice kutya:

Ingredients: long-grain rice (such cereals do not boil soft) - 300 g, 100 g of honey, a glass of raisins and poppy seeds, nuts: almonds, walnuts and hazelnuts, 75 g each.
Rinse the rice until the water is clear.
Boil the cereal according to the instructions on the package. Usually, the grains are poured with water 1: 2, brought to a boil and cooked over medium heat until it evaporates, without stirring. At the end of cooking, a little salt is added.
Soak the poppy seeds in boiled water, after half an hour drain the water and mash the seeds into a white mass. This is done in a meat grinder, blender or mortar.
Raisins are also soaked in hot water for 30 minutes, then removed and dried.
Chop nuts. Walnuts can additionally be fried in a dry frying pan so that their aroma is revealed more strongly.
Mix cooked rice, poppy seeds, raisins, nuts (leave some for sprinkling).
Dissolve honey in a glass of warm water. Pour porridge with this syrup.
Mix kutya with raisins, arrange on plates and decorate.

The kutya recipe for Christmas may contain other dried fruits. The dish should not contain milk and butter, as the day before Christmas is included in the fast.

Kutya with dried fruits

Another lean version of kutya with sweet additives is dried fruits. Fresh fruits can ferment in porridge, they are added, but strictly when serving. Dried fruits will not spoil the dish, but, on the contrary, will enrich it with flavors and bright taste.

Delicious Christmas kutya

Christmas kutya with dried fruits, recipe step by step:

You will need: 4 cups of wheat, 0.5 cups of sugar, honey to taste, 0.5 cups of prunes, 0.5 cups of dried apricots, a handful of white raisins, 0.5 cups of poppy seeds, nuts to taste.
Soak poppy seeds for half an hour, then grind with sugar.
Soak dried fruits in hot water until softened, cut into small pieces.
Chop or grate the nuts.
Wash and boil the wheat.
Mix the finished grain, dried fruits, nuts and poppy seed mixture.
From honey, prepare a sweet filling with warm water. The meal is ready.

Rich kutya with honey, poppy seeds, dried fruits and butter

To celebrate the New Year, the rice kutya recipe is supplemented with animal fats: milk, cream, butter. This hearty and nutritious dish can be served on any day outside of fasting, and is often prepared for christening.

Step-by-step recipe for kutya for the New Year:

Ingredients: rice - 1 cup, water - 2 cups, 70 g butter, 100 g white raisins, a glass of prunes, half a glass of dried apricots, 1 tbsp. honey, 0.5 cups of poppy seeds, 1 sachet of vanilla sugar, any nuts and candied fruits for decoration, cinnamon to taste, salt.

Soak raisins in hot water.
Rinse the remaining dried fruits and soak separately for 15-20 minutes. Do not drain liquid.
Cut dried fruits into small pieces.
Boil washed rice in water.
Soak poppy seeds for half an hour, rinse and grind to a white mass.
So that the finished porridge does not turn out too sticky, the rice is washed under running water.
Add raisins, cinnamon, vanillin, liquid honey, grated poppy seeds and butter to the finished rice.
Pour dried fruits together with compote into porridge.
Mix thoroughly, cover and refrigerate overnight.
In the morning, kutya is laid out on plates and decorated with nuts and candied fruits.

Kutya recipe may also include gummy candies, grated chocolate, a little cognac, jam, orange juice, lemon zest, and even germinated grains. There is a belief: the richer the kutya on the table, the more fertile and happier the year will be.

And a few more tips: it is better to cook the grains in a thick-walled pan, to speed up the cooking, the cereals are soaked in advance, after combining all the ingredients, the kutya warms up a little more on the stove.

And most importantly, a Christmas or memorial meal begins with a spoonful of kutia, joyful thoughts and warm wishes to loved ones. After all, the root of the word kutya - "kut" - has ancient Russian roots and means "joy".

Funeral kutya is a dish that has been known since ancient times. It was prepared back in Greece, and then in Byzantium. It was part of the rituals associated with the funeral. Hence the definition of “commemorative”.

In the future, they began to cook kutya on the eve of Christmas. This is done in all Christian countries. Kutya is a porridge, which contains ingredients that have a ritual meaning. There are several types of this dish and a lot of varieties of its preparation.

Difficulty, cooking time

It is not difficult to make kutya from raisins. This porridge is easy to prepare, so even a novice cook can complete the dish.

It is important to master the principle of action and take into account the main features that differ depending on the traditions of the family. It will take about half an hour to cook.

Food preparation

Before you cook porridge, you need to make sure that you have all the necessary products. You don't need a lot of ingredients. When buying rice, you should choose long-grain. It is better suited for this porridge.

Raisins should be bright in color, without mold and signs of spoilage, with a pleasant characteristic smell. The same applies to other types of dried fruits that are planned to be included in the funeral porridge. Honey is often added to the dish. It must be liquid. Candied honey should be melted in a water bath.

The same rules apply to additional ingredients. It is necessary to take into account the expiration date of the product, the external features and the integrity of the packaging, if any.

How to cook funeral rice kutya?

Porridge is prepared from the following ingredients:

rice - 1 cup;
raisins - 150 g;
water - 2 glasses;
sugar;
butter - 40 g;
salt.

The number of servings depends on their volume. Funeral porridge is usually not eaten as a regular dish, but consumed little by little. But sometimes such porridge is used as a breakfast or lunch. The listed components are enough for 4-5 servings.

Step by step recipe:

Begin work with washing the cereals. Rice spread in a sieve and kept under running water until it becomes transparent.
Rice groats are placed in a saucepan and poured with water. If it is boiling water, its amount should be a quarter less than indicated.
Salt is added after boiling the cereal. When half of the liquid has evaporated, cover the container with a lid, reduce the heat and continue cooking until cooked.
The cereal should be crumbly. It must be cooled to room temperature.
Raisins are poured with boiling water and left for 10 minutes. He must get wet. Then the water is drained, and dried fruits are laid out on a paper towel to remove moisture.
Melt the butter in a frying pan and place the raisins sprinkled with sugar there. It needs to be fried a little. With a lean version of the dish, this is not necessary. Sugar is dissolved in hot water and added to rice.

Before serving, porridge with raisins is laid out in small plates or bowls, you can sprinkle with poppy seeds.

Rice porridge with raisins (100 g) contains 297 kcal. It contains 63 g of carbohydrates, 3 g of fat, 5 g of protein.

cooking options

Wake rice with raisins is prepared in many ways. Other ingredients can be added to this dish, which allows you to use porridge not only in connection with the ceremony.

With the help of a multicooker, you can cook almost any dish. Rice porridge is no exception.

For cooking are used:

water - 4 glasses;
raisins - 300 g;
cereals - 2 cups;
honey - 2 tbsp. l.

Rinse the cereal well with cold water and place in the multicooker bowl. Water is added to it. If the device has a “Rice” mode, then you should cook using it. But the use of the “Porridge” mode is allowed.

Raisins are also supposed to be washed and poured with boiling water for a few minutes. Honey is diluted in warm water or melted in a water bath. When the rice is ready, it is combined with raisins and water with honey is added. The ingredients are mixed and the dish is transferred to plates.

Kutya with honey, raisins and nuts

Ingredients:

cereals - 1 glass;
honey - 150 g;
water - 2 glasses;
raisins - 1 cup;
nuts - 0.5 cups.

Washed rice is poured with water and porridge is cooked from it. While the cereal is cooking, nuts and dried fruits are immersed in boiling water and left for 30 minutes. After that, the water is decanted, and the ingredients are laid out on a paper towel to dry.

Next, they need to be chopped with a knife or using a blender. The resulting mixture is combined with cooked rice. The last ingredient is honey. If it is liquid, you can immediately add it to the porridge. The candied product should be melted in a water bath. The ingredients are mixed, after which the porridge is served on the table.

One of the additional ingredients can be candied fruit.

Products:

cereals - 0.5 cups;
raisins - 100 g;
honey - 3 tbsp. l.;
candied fruits - 100 g;
nuts - 100 g;
sugar - 2 tbsp. l.

Begin work with the preparation of dried fruits. Dried fruits are laid out in a bowl and poured with cold water. It should stand for 20 minutes, after which the liquid is drained. Pour a glass of water into a bowl with raisins and put the container on the stove.

The products need to be boiled a little (about 5 minutes). Honey is melted in a water bath or dissolved in warm water. Candied fruits are cut into small pieces. Having prepared additional ingredients, proceed to cooking rice.

It is washed well, then filled with water and put on the stove. It is advisable to cook it on low heat - so the product will turn out crumbly. Shortly before the cereal is ready, dried fruits are added to the porridge and honey is poured into it. After mixing, the fire can be turned off.

There are cooking options in which some ingredients are replaced by others. Instead of raisins, you can add dried apricots to the funeral porridge.

Required products:

cereals - 150 g;
dried apricots - 100 g;
sugar;
poppy - 100 g;
almonds - 100 g.

The cereal is washed, placed in a saucepan and cold water is poured into it. After boiling, sugar is added to the cereal and left to cook until tender. This will take about 20 minutes. Then the rice is laid out in a colander and the liquid is decanted.

The grain must be cold. At this time, the almonds are poured over with boiling water, cleaned and chopped. Pre-washed and soaked in water, dried apricots are cut into pieces. When the rice has cooled, add the rest of the ingredients to it and mix everything.

The dish can be made tasty and beautiful by supplementing it with marmalade. Cooking will require the use of the following ingredients:

rice groats - 200 g;
sugar - 50 g;
raisins - 100 g;
marmalade - 100 g;
walnuts - 1 g;
knot - 100 g.

Rice is thoroughly washed and cooked in the usual way. During this time, dry fruits should be washed and steamed a little in boiling water. Nuts are crushed with a knife or blender. Marmalade is cut into small pieces.

Honey is mixed with uzvar until it is completely dissolved. Water is drained from the raisins and allowed to dry a little. When the cereal is cooked and cooled, the rest of the ingredients are added to it.

Adding cinnamon to porridge contributes to a special taste and aroma.

Before starting work, you need to prepare the following ingredients:

rice - 300 g;
cinnamon;
raisins - 100 g;
almond;
sugar - 2 tbsp. l.

Rinse the grits, place in cold water and bring to a boil. Drain off the liquid and refill the pot. There should be plenty of water so that the rice does not need to be mixed. Cook it on a low fire. When the product is ready, it should be filtered.

While the cereal is cooling, it is necessary to scald the almonds and grind it with sugar. A little water is added to this mass and added to rice. Dried fruits are supposed to be kept in boiling water for 5 minutes. Then they are removed, mixed with cinnamon and added to the rest of the ingredients.

This is another way to make delicious kutya. It involves the use of products such as:

rice - 500 g;
water - 3 glasses;
poppy - 30 g;
peanuts in chocolate - 100 g;
salt;
walnuts - 120 g;
sugar.

Washed rice is boiled until tender. During cooking, sugar is added to it. Walnuts are crushed in a blender and the resulting mass is mixed with poppy seeds. Both components are attached to the porridge. Then pour the chocolate covered peanuts into it. The dish should stand for several minutes, after which it is mixed again.

Video recipe:

Kutya with prunes

To prepare such porridge you will need:

rice - 1 cup;
honey - 100 g;
water - 1.5 l;
prunes - 200 g.

Rice groats are washed until the water becomes clear, after which they are put to boil. Prunes also need to be washed and poured with boiling water.

Dried fruits should stand under the lid for several minutes. Then the liquid is drained from them and cut into pieces. Honey is dissolved in warm water. Pieces of prunes and diluted honey are added to the dish, stirred and laid out on plates.

Step-by-step recipes for funeral kutya: classic, quick rice with candied fruits, raisins, poppy seeds and nuts

2018-06-26 Liana Raymanova

Grade
prescription

1029

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

10 gr.

carbohydrates

51 gr.

316 kcal.

Option 1. Classic kutya recipe for a wake

Since ancient times, the relatives of a deceased person, after a farewell memorial service, prepared various hot funeral dinners. One of the main dishes on the table that day was kutya - boiled rice with raisins and sugar. Today, kutia is cooked in different ways, adding new ingredients to taste, making it even sweeter and tastier. But until now, the simplest funeral kutya remains the simplest and fastest to prepare, where rice, raisins, sugar, salt and a little butter are used.

Ingredients:

rice groats - 460 g;
water - 1,200 ml;
butter - 90 g;
dark raisins - 150 g;
70 g of sugar;
salt - 9 g.

A step-by-step recipe for a funeral kutya

Rice groats are thoroughly washed, poured with clean water.

Place on a quiet flame of fire and cook until soft.

The raisins, sorted from debris and freed from cuttings, are also thoroughly washed, kept in hot water for 15 minutes.

The softened rice is laid out in a colander, washed.

They take a frying pan, put butter on it, let it melt over medium heat, spread the raisins without water and, after heating for 4 minutes, add sugar. A little water is added, everything is warmed up again, stirring, until the sugar crystals dissolve.

When the sugar crystals dissolve, keep the raisins for another 2 minutes.

Rice is transferred from a colander to a large container, raisins with sugar syrup are added, mixed well, laid out in portioned bowls.

Rice can also be cooked in the oven by filling it with water and placing it in a heated cabinet for 20 minutes.

Option 2. A quick recipe for funeral kutya

Nowadays, you can cook a funeral kutya even faster in a slow cooker. The main thing is that the cereal does not need to be washed after boiling, the liquid in the apparatus is absorbed into the rice, it swells well, becoming crumbly and soft. The finished dish almost does not differ in taste from the previous version, it comes out all the same sweet and tasty.

Ingredients:

200 g of rice cereal;
salt - 8 g;
dark raisins - 3 handfuls;
honey - 60 g.

How to cook kutya for a wake

Washed and sorted raisins are soaked in hot water for 12 minutes.

After washing the rice in several waters, put it in the multicooker container, pour in water so that it only slightly covers the cereals, add some salt, close the lid and set the “Grains” option, cook until the beep sounds.

Raisins are transferred from the water to a paper towel and lightly patted to remove excess moisture.

The dried raisins are laid out in a container along with honey, everything is thoroughly mixed.

Arranged in bowls, served at the table.

You can decorate the finished funeral kutya with halves of walnuts.

Option 3. Kutya for a wake with poppy seeds and cranberries

Boiled rice is combined with almost all products, berries and dried fruits. Kutya is very tasty according to the following recipe. In addition to dark raisins, the composition includes light raisins, which makes the finished dish even more interesting and beautiful. Cranberry gives kutya an unusual taste with a slight sourness.

Ingredients:

food poppy - 100 g;
light and dark raisins - 60 g each;
honey - 220 g;
rice groats - 245 g;
salt - 6 g;
fresh cranberries - 1 handful;
walnuts - 3 handfuls;
olive oil - 45 ml.

Step by step recipe

After washing the rice and filling it with water a little more than its level, boil over medium heat with the addition of salt and olive oil for about half an hour.

Transfer the rice to a clean bowl and set aside to cool.

Light and dark raisins are soaked in boiling water for 15 minutes.

Fresh cranberries are freed from debris, washed in a colander.

Walnuts are sorted and calcined in a dry frying pan for 3-4 minutes.

Poppy is ground in a special mortar to a powder state.

Spread honey, raisins, berries (putting aside a few things for serving), nuts, poppy seeds into the cooled cereals, mix everything well.

Putting kutya in a portioned dish, decorate with cranberries.

Instead of honey, it is permissible to add ordinary sugar dissolved in water.

Option 4. Kutya funeral with candied fruit

A new version of the funeral kutya. In terms of the composition of the ingredients, it is a bit similar to the previous one, only here honey is replaced with sugar, and raisins are replaced with candied fruits, which give the dish great sweetness and an interesting texture.

Ingredients:

walnuts - 70 g;
long-grain rice groats - 230 g;
water - 480 ml;
poppy - 60 g;
sugar - 40 g;
any candied fruits - 120 g.

How to cook

The washed cereals are poured with clean water and boiled over low heat for about half an hour, slightly salted.

Transfer to a colander and rinse under running water. Leave in a colander for half an hour.

Poppy is kept in hot water for 60 minutes.

Walnuts are sorted, chopped with a knife into small pieces.

Rice is transferred to a saucepan, candied fruits, sugar, swollen poppy seeds, nuts are added to it, after mixing well, leave the dish under the lid for 20 minutes to infuse.

Mixed with walnuts, you can add other types of nuts, so kutya will turn out even tastier and more appetizing.

Option 5. Kutya funeral from pearl barley

Funeral kutya can also be prepared from pearl barley. Of course, it takes more time to cook, but it still tastes just as tasty and very crumbly, as the cereal is cooked in a cast-iron container. In addition to traditional raisins, dried apricots are also added to the dish, which gives kutya a richer look and taste.

Ingredients:

barley - 210 g;
vegetable oil - 40 ml;
poppy - 120 g;
walnuts - 4 handfuls;
any raisins - 135 g;
dried apricots - 135 g;
honey - 80 g.

Step by step recipe

A few hours before preparing kutya, barley is washed, poured with water and left to swell.

The soaked groats are washed again, filled with water, slightly salted, vegetable oil is poured in and boiled in a quiet flame of fire for half an hour.

Poppy is also poured with water, boiled on a small flame of fire for 9 minutes.

The boiled poppy is thrown into a colander, previously covered with gauze, and left on it until the liquid drains completely.

Putting the poppy in a small cup, crush it with a crush until white milk flows out of it.

Having sorted out all the dried fruits from the garbage, they are thoroughly washed and soaked in hot water, thrown back on paper towels and allowed to dry for half an hour.

The soaked dried apricots are cut into a small square, the raisins are left unchanged.

Drain the liquid from barley through a sieve, mix it with dried apricots, raisins, add honey, poppy seeds, mix everything well.

Spread kutya in deep bowls, optionally decorate with dried fruits and halves of walnuts.

To spice up the kutya, you can add prunes along with dried apricots and raisins.

Option 6. Kutia for a wake of wheat groats with figs

Kutya from wheat groats is no less tasty. In this recipe, raisins are replaced with dried figs, which makes the dish even sweeter, with an unusual refined taste and great aroma. It turns out kutia is not so crumbly, but very tasty, appetizing.

Ingredients:

230 g of wheat groats;
660 ml of water;
125 g dried figs;
25 g butter;
2 handfuls of poppy;
3 handfuls of shelled walnuts;
90 g honey.

How to cook

Wheat groats are sorted out from debris, washed in several waters, kept in clean water for 40 minutes to swell.

The groats are washed again and boiled in lightly salted water over a small flame of fire for a little less than a quarter of an hour, while stirring constantly.

Wheat porridge is removed from the stove, a piece of butter is thrown in, mixed well, left aside to cool.

The poppy is washed, soaked in hot water and left aside for 60 minutes.

Throwing the swollen poppy seeds on gauze, stand for 10 minutes and grind with an immersion blender to a puree state.

After washing dry figs, they are also soaked in water and kept for a little less than half an hour.

The water is drained from the figs, cut into small pieces, placed in a small container with water and boiled over low heat for a quarter of an hour.

Fig broth is poured into a clean container through a sieve, allowed to cool.

Honey is dissolved in the cooled broth and poured into wheat porridge.

After going through the walnuts, lightly fry in a pan, finely chop, leave a little for serving.

Pour nuts into kutya, at the same time add poppy seeds, figs, mix everything well and transfer to a serving bowl, beautifully spread the remaining halves of walnuts on top.

You can also add raisins, dried apricots or dates.

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