Recipe for rice porridge with candied fruits and platbands. Kutia with candied fruit: homemade recipes for a symbolic dish

Rice porridge with nuts and dried fruits

Products(for 1-2 servings):
50 g rice flakes (which are boiled for 5 minutes; I have Clear Sunshine)
100 ml milk (hot)
30 g dried fruits (I have prunes and dried cherries)
15 g nuts (I have hazelnuts and almonds)
5 g (1 tsp) sugar
A pinch of salt

Cooking:
Put cereal, sugar, salt, chopped dried fruits and chopped nuts into a saucepan. Pour in milk and stir.
Cook over low heat covered for 5 minutes.
Remove from stove, stir. Close the lid, leave for 3 minutes. Submit.

The porridge is very thick. You can add not 100, but 150 ml of milk. Or add 100, and before serving, pour a little milk over the porridge, you get porridge with liquid. Choose what you like best (thick porridge, medium-thick porridge or liquid).

Rice porridge with apple and spices

Products(for 2-3 servings):
75 g (5 tablespoons) rice flakes
100 ml (1/2 cup) milk
100 ml (1/2 cup) water
25g (1 heaping tbsp) brown sugar
1 apple
½ tsp chopped spices (cinnamon, ginger, cardamom, cloves, allspice, nutmeg; listed in descending order of number)

Recipe:
Combine cereal, milk, water and sugar in a saucepan. Place over medium heat and bring to a boil. Cover with lid, remove from stove.
At this time, grate the apple (having previously peeled it from the skin and seeds), mix the spices (if there are whole ones, grind).
Add an apple and spices to the porridge. Submit.

Rice porridge with candied fruit

Products(for 1-2 servings):
50 g rice flakes
150 ml milk
5 g (1 tsp) sugar
30 g candied fruits (I used pineapple, you can use any others)

Recipe:
If you have large candied fruits, cut them.
Put cereal, sugar, candied fruits in a saucepan. Pour in milk and stir.
Put on the stove and bring to a boil.
Cover with lid, remove from stove.
Leave covered for 5 minutes for the flakes to swell. Serve.

From this amount of ingredients, porridge and liquid are obtained. That is, the flakes do not absorb all the milk. If you want it to be thicker, i.e. milk in the form of a liquid was absent in the finished porridge, put about 60 g of flakes.

Rice porridge with coconut

Products(for 1-2 servings):
50 g rice flakes
150 ml milk (hot)
10 g coconut flakes
2-5 tsp sugar (to your taste)
A pinch of salt

Cooking:
Put cereal, sugar, salt into a saucepan, coconut flakes. Mix. Pour in milk and stir.
From 2 tsp. sugar, a neutral porridge is obtained, suitable for those who do not really like sweets, with 5 tsp. it turns out porridge for the strongest lovers of sweets. From 3 and 4 tsp. – intermediate and optimal options. I love with 4 tsp. Sahara. I have small hatches. Pay attention to the weight of sugar. One teaspoon contains 6 grams of sugar.
Cook over low heat under the lid for 5 minutes (from the beginning of the boil), occasionally stirring the porridge.
Remove from stove, stir. Close the lid, leave for 2 minutes. Submit.

The porridge is thick. If desired, you can pour (or just sprinkle a little) porridge right before serving with a little warm milk, then mix. The porridge will become less thick.
It turns out porridge with a pleasant coconut flavor.

Traditional dishes over the years and even centuries of their existence quite often change or acquire a lot of all kinds of variations. An excellent example of such modernization is the classic Christmas dish - kutya with candied fruits.

This sweet porridge has been cooked by chefs of different ages and generations for many years, but only this variation of the treat is distinguished by its incredible brightness and original taste.

Kutia with candied fruits and nuts, a classic recipe

Ingredients

• Wheat for kutya- 0.5 kg + -
• Raisins - 150 g + -
• - 4 tbsp. l. + -
• Poppy confectionery- 1/2 tbsp. + -
• Walnuts (kernels)- 1/2 tbsp. + -
• Candied fruits - a handful + -
• - pinch + -
• — 200 ml + -

How to cook delicious traditional kutya with candied fruits with your own hands

Undoubtedly, kutya is a real decoration holiday table At Christmas. This dish was prepared by our ancestors, and the tradition of cooking it is hidden deep in history. However, this does not mean at all that the recipe for this dessert should be strictly one and unchanged.

AT this recipe we changed a little traditional method cooking this sweet porridge and added candied fruits to the list of ingredients. Such a variation classic food will not only diversify holiday menu but also pleasantly surprise guests.

1. Wheat, especially if it is unpolished, requires soaking. And therefore, a few hours before we start cooking, we fill it with water and set it to swell. If you plan to leave the cereal to soak overnight, then put the container with it in the refrigerator.
2. When the wheat is infused, drain the remaining water and rinse it well with running water using a colander. Next, we shift the cereal into a deep container, pour in water and pour a small amount of salt. Stir, bring to a boil, then cover with a lid, reduce heat and simmer until tender.

While our porridge is boiling, we are engaged in other ingredients

• Raisins need to be sorted out, discarded spoiled berries and washed well.
• Then we shift it into a deep bowl and fill it with well hot water for half an hour.
• Pour milk into a small saucepan and pour poppy seeds there, wait until the milk boils, then reduce the heat to a minimum and cook for 10 minutes.
• Remove the saucepan from the heat, let the contents cool, and then grind the poppy seeds together with milk with a blender into a homogeneous mass.
• We wash the walnuts (if it was not possible to find peeled ones, then first we clean them from the shell), put them on a dry, clean frying pan and dry them. After we clean from the skin or just chop finely with a knife.
• Candied fruits, if they are large, cut into small cubes.

Drain the water from the finished wheat, add honey to it and mix well until it is completely dissolved. Then we take the raisins out of the water and transfer them here, pour in the nuts, candied fruits and poppy mass - knead everything well.

We let our kutia stand for a few minutes in order to soak in the aromas, and then serve it to the table.

From above, such kutya can be decorated with the remnants of candied fruit. By the way, if you are interested in the question: do you need to soak them before adding them to porridge, then the answer is no. The fact is that such analogues of candied fruits, like prunes and dried apricots, are soaked in order to remove all the chemistry from them and make them a little softer.

Candied fruits, on the other hand, are completely ready for use and are not processed with sulfuric smoke, like dried fruits, and therefore there is simply no need for soaking.

Original kutya with candied rice

Some gourmets, for a number of reasons, do not really like wheat, and therefore kutya does not seem to be the best for them. the best dish for the holiday table. In addition, if you want to cook this porridge not for Christmas, it is quite difficult to find a special cereal.

In this case, a recipe will come to the rescue in which wheat is replaced with rice cereal. Everyone will definitely like this porridge, but picky little gourmets will especially appreciate it, because you just want to eat a bright delicacy.

Ingredients

• Rice round or long grain - 250 g;
• Honey - 2 tbsp. l.;
• Raisins - a handful;
• Candied fruits - 50 g;
• Pine nuts - 2 tbsp. l.;
• Salt - a pinch.

How to make an unusual festive kutya with rice groats and candied fruits in steps

1. Wash the rice thoroughly until the water is completely clear. While doing this, pour 3 cups of clean water into a saucepan, add salt and bring to a boil.
2. Pour the washed cereal into a bowl, wait until the water begins to boil well again, and cover with a lid. We reduce the fire to a minimum and simmer the porridge for 20-30 minutes, until the water is almost completely absorbed.
3. Remove from heat, add honey and mix well. If desired, you can also add a very small amount of vegetable oil.
4. Pour boiling water over raisins and set aside for 10-15 minutes. Candied fruits are cut very finely.
5. We sort out pine nuts, throwing out darkened and spoiled seeds. Slightly fry them in a dry frying pan, literally a minute.
6. In slightly cooled rice, we fall asleep our candied fruits. We also drain the water from the raisins, wash them and also add to the porridge. We mix everything well.
7. We shift the porridge into a large bowl, and sprinkle it with toasted pine nuts on top.

We do not add nuts to the kutya itself, as this helps them to remain crispy and not lose their taste and aroma. By the way, if such kutia seems to you rather dry, then you can add, in addition to honey, 1-2 tablespoons of uzvar or compote.

Recipe for kutya with candied fruit in a slow cooker

Ingredients

• Wheat for kutya - 300 g;
• Purified water - 500 ml;
• Confectionery poppy - 100 g;
• Walnuts (kernels) - 100 g;
• Dried apples - 100 g;
• Candied fruits - 100 g;
• Honey - 3 tbsp. l.;
• Salt is a pinch.

How to quickly and easily cook kutya in a slow cooker with candied fruit at home

1. Wheat groats are sorted, washed and filled with water. Leave it like this for a few hours. Then drain the excess, wash again and transfer to the multicooker bowl.
2. Pour in water, add salt, select the “Rice / Cereals” mode and let the device work on its own.
3. In parallel with this, we sort out dried apples, we also wash them, pour boiling water (a little more than a glass), cover the container with a lid and let stand while the cereal is cooked.
4. We also need to pour poppy seeds with hot water, only they should be kept in it for 40 minutes to an hour. Then drain the water and grind the poppy seeds with a blender.
5. When the readiness signal sounds, open the lid of the multicooker, mix the cereal and let it cool slightly.
6. We dry the nuts in a pan and pour them to the wheat, we send the chopped poppy seeds there.
7. We take out the soaked apples from the water (do not pour it out) and chop it very finely, we also chop candied fruits. Transfer to a multicooker bowl.
8. We put honey in the water that remains after the apples, and mix until it is completely dissolved. Pour the grits with the resulting solution and mix everything thoroughly.
9. We close the lid of the multicooker, let the kutya stand for a while, and then serve it to the Christmas or just a festive table.

It should be remembered that such kutya with candied fruits, due to the latter, turns out to be quite sweet, and therefore the amount of honey in it should be regulated very carefully. In order not to spoil the treat, we recommend adding half the volume of honey first, and then, if necessary, put the rest.

Rice with dried apricots is a great dish for lunch at work, cooked in the morning and transferred to a food thermos. For some reason, it is believed that dishes with a sweet taste are always dessert. The final dish that leaves Nice memories and taste sensations.

However, in many world cuisines there are dishes in which the taste of meat or fish is combined with meat. For example, many dishes Chinese food this is an unimaginable combination of sour and sweet, sweet and spicy, etc. I read somewhere that such a range of combinations is due to the balancing of the properties of products from the point of view of Yin and Yang. This is beyond our understanding. However, without even going into mysticism and philosophy, we often cook at home home version gongbao - sugar.

Melt a piece of butter in a large saucepan. Once the butter is melted, throw it into the pan. walnuts

In porridge! Dried ginger, ground cinnamon… A little effort and you will be extraordinary tasty breakfast. It is convenient to cook such cereals in the evening, for several days at once, and in the morning only heat the plate in the microwave. Today I will cook two porridges: rice with ginger and semolina with vanilla.

Semolina- this is the famous Guryev porridge on baked milk with dried fruits. You will have to tinker with it, but believe me, it must certainly be present in your culinary repertoire. It's famous Russian dish now undeservedly forgotten, if they cook it, then in restaurants for inquisitive tourists.

Guryev porridge is just made for the Russian stomach, like a cozy cashmere sweater for Epiphany frosts. The stomach sends satisfied signals of satiety and universal happiness.

For the first time I tried this porridge ten years ago at the Red Square, Building 1 restaurant, where famous Russian dishes were restored from old books. What was not in it - and all kinds of nuts, and various dried fruits, and a creamy taste.

The old recipes, however, are rather cumbersome, our great-grandmothers removed foam from milk, then laid layers of semolina with them. I simplified the recipe, and for my Guryev porridge, you just need to cook semolina, add whipped proteins, nuts and send it to bake in the oven. And it will turn out no worse than in Red Square!

1. Split the vanilla pod lengthwise and take out the seeds. I put it in baked milk and bring the liquid to a boil. We fall asleep semolina, actively stirring with a spoon or whisk so that there are no lumps in the porridge. Cook until the consistency of good sour cream. Then add butter and a third cup of sugar. Mix thoroughly, cover with a lid and leave for ten minutes.

Instead of a vanilla pod, which is used in haute cooking, you can use vanilla essence or regular vanilla sugar.

2. Separate the whites from the yolks, beat the whites into a thick foam. Then we add yolks, almond petals to the porridge, mix and carefully introduce the proteins - they will add airiness to the semolina. I sometimes make a caramel crust on top, like the famous French creme brulee. So great to break it with a teaspoon!

3. We spread the mass in portion molds or in one large form, greased with butter. Sprinkle with the remaining sugar. We put it on the very top of the oven, turning on the top heat and the maximum temperature. After three or four minutes, when the sugar caramelizes, reduce the temperature to 180 degrees, rearrange the porridge in the middle and bake for about 20 more minutes.

If your oven does not have a top heat, skip this step. The porridge will still be delicious! Prepare for two or three breakfasts right away!

4. Now let's get to the sauce. Cut strawberries into quarters, add sugar, vinegar and leave for half an hour. Then spread on the finished porridge and serve.

No time to mess around with the sauce?! Decorate Guryev porridge any seasonal berries and fruits or jam.

It is prepared faster than Guryev's and is ideal for everyday life.

1. Pour milk and water into a 3-4 liter saucepan with a thick bottom. We fall asleep round rice (our Kuban or Italian arborio), salt and bring to a boil. Then reduce the temperature to the minimum and cover with a lid. Stir from time to time, otherwise the porridge will burn.

It usually takes 12-15 minutes for rice to boil. Rice porridge should be viscous and rather liquid, like oatmeal from a school cafeteria.

2. Finely chop candied fruits. Grate the zest and ginger root. We send all the spices, candied fruits and butter- it will add volume. Put sugar and stir well.

And then comes, as the tailors say, fitting. Try porridge. Do you want sweeter? Add sugar. Thinner and more watery? Add water. Lacking creaminess and fullness? Drop full fat milk or cream. Adjust the taste for yourself and your family!

This porridge is wonderful both cold (those who honor British and Indian culinary traditions mistake it for rice pudding and ask for dessert) and hot. Only when reheating do it in the microwave. And if you want to use a saucepan, be sure to add milk or water and stir constantly so that the porridge does not burn. And do not try to heat it up in a pan!

Guryev porridge with strawberries

Time

active - 15 minutes

passive - 25 minutes

Ingredients (serves 4)

For porridge:

semolina - 0.5 cups

baked milk - 2 cups

almond flakes - 1 large handful

butter - 2 tbsp. spoons

sugar - 0.5 cups

eggs - 3 pcs

vanilla - 1 pod

For sauce:

strawberries - 2 cups

balsamic vinegar - 1 teaspoon

sugar - 1 tbsp. a spoon

Cooking

1. Cut the vanilla pod lengthwise and remove the seeds. Pour milk into a saucepan, put the opened pod and bring to a boil. While stirring vigorously, add the semolina and continue to stir to break up the lumps. Cook until the consistency of good sour cream. If the porridge is thick, add hot water. Add butter, a third cup of sugar, mix thoroughly, cover and leave for ten minutes.

2. At this time, separate the whites from the yolks, beat the whites into a thick foam. Add the yolks, almond petals to the porridge, mix and gently fold in the whites.

3. Distribute the mass among four portion molds and sprinkle with sugar. Put on the very top of the oven, turning on the top heat and the maximum temperature. After three to four minutes, reduce the temperature to 180 degrees, rearrange the porridge in the middle and bake for about 20 minutes.

4. Cut strawberries into quarters, add sugar, vinegar and leave for half an hour. When the porridge is ready, lay it on top.

Rice porridge with candied fruits and ginger

Time

active - 10 minutes

passive - 15 minutes

Ingredients (for 6 servings)

round rice - 1 cup

3.2% fat milk - 1 cup

butter - 2 tbsp. spoons

fresh grated ginger - 1 tbsp. a spoon

dry ginger - 1 teaspoon

brown sugar - 3 tbsp. spoons

candied orange - 1 large handful

zest of 2 lemons

zest of 1 orange

salt - 1 pinch

Cooking

1. Pour milk and two glasses of water into a medium saucepan (3-4 liters) with a thick bottom. Add rice, salt and bring to a boil. Then reduce the temperature to the minimum, cover and cook for 12-15 minutes. From time to time check if the rice is stuck to the bottom and if you need to add liquid.

2. Finely chop the candied fruits. Grate the zest and ginger root. Send all the spices, candied fruits and butter to the finished porridge. Add sugar and stir well.