Cooking a memorial kutya from rice is a traditional activity, usually timed to coincide with the most mournful events. To cook such a dish, we will need the following ingredients:

• Figure: You can take absolutely any variety. For example, let's take Krasnodar. This is one of the most widespread varieties in Russia. If you are a fan of healthy eating, you can go for unpolished rice, which is healthier. You need about 0.5 kg.
• Raisins. Also, in principle, any will do, but we take black. Around 100 grams will be enough. If you buy it by weight in the market, you can try several varieties and take the one you like best. By the way, this is much tastier than in sachets.
• If you want to, you can buy some more dried apricots, but the usual rice and raisins do not require it. Adding dried apricots will add bright color and unique taste to the dish. However, do not get carried away, it should not clog the taste of raisins and honey.
• Honey. Instead, sugar can be added to kutya, but honey is much healthier and brings its own unique aroma. It is advisable to buy it in trusted places to be sure of its naturalness. You need to take only 2-3 tablespoons of honey. If you add more, it will be too cloying.

Cooking

And now there is nothing left for us, from rice and raisins. The main and most difficult thing in this dish is to cook rice. It does not have to be very crumbly, but it should not stick too much. Therefore, choose the rice that you usually cook so that you know how to cook it properly, otherwise it can turn into an incomprehensible mass.

Professionals advise doing this in a cauldron, but it is better to use your usual dishes. Rice must be washed and cooked before boiling. After that, count down 10 minutes - and he is ready! If this scares you, buy rice in bags, instant. It is difficult to spoil it, and therefore you will always get delicious kutia. The rice recipe is not classic, so in case of failure, you can always boil wheat.

To calculate how much to cook, take the amount of food based on two hundred grams per person, this is even a little more than you can eat on average. Cook the whole rice at once. If you succeed, then the difficulties are over. Rinse the raisins thoroughly with hot water and mix with rice. Then add honey to taste, and the raisins are brought to life!

Comment

There is one subtlety. Honey is added when the dish cools down a little, because otherwise it will lose all its beneficial properties. If it seems dry to you, you can always add a little boiled warm water to dilute it to the desired consistency. And last but not least, dried apricots are added, which are pre-washed in hot water and cut into small pieces. It turns out a kind of "smart" kutia. The rice recipe, of course, is not the same in the traditional version, but no one will forbid to bring something of their own.

However, if you are cooking for a commemoration, then such a dish will not work. Then you can make without dried apricots, and add, for example, nuts or dried fruits.

There is another recipe for making kutya, it is very useful, but just as far from the classic one. You already know how to make kutya from rice, and now we will consider how to create it from wheat. This is one of the healthiest treats around.

Probably everyone knows that heat treatment kills many useful substances. And - just their storehouse. We use raisins, dried apricots, poppy seeds, nuts and honey as additives. This dish appears on Russian tables much less often than the one described above. However, kutia made from rice with raisins is not a very healthy dish.

There are several other ways to prepare this dish.

In addition to the products already used in the first version, we will additionally need: poppy seeds, candied fruits (for decoration) and nuts.

Here, we do almost everything the same way, only first of all we soak the raisins in water at room temperature. For about an hour, then drain and rinse the water. Rice should be taken long-grain, it is believed that it is easier to cook friable. It is worth dwelling separately on the fact that this recipe for kutya made from rice and raisins assumes that the sweet component will be liquid. Therefore, the honey must be melted in a water bath, and, without ceasing to heat, add a little water there to make the mass sweet, liquid and fragrant. Then we mix the rice with all the additives and pour this mass at the end.

And finally, let's look at how classic kutia is prepared.

We will need:

A glass of wheat, half a glass of poppy seeds, the same amount of sugar, nuts and honey. About 5 glasses of water.

Preparation

The first thing to do is to boil the wheat. It is necessary that it boil, and then languish over medium heat for about two hours. Don't be afraid to overdo it with water. It can then be drained.

Rub the poppy seeds with sugar. To do this, pre-steam it for 30 minutes. Then, using a pestle, mortar and sugar, grind it thoroughly. For the lazy, you can use a meat grinder, only you will have to skip it several times. You can also use a special grinder or blender.

Grind all the nuts a little with the help of available tools.

Mix everything and add to the wheat. We dilute honey with cold water in a 1: 1 ratio. Then we pour kutya on them.

Conclusion

The dish is usually served on Christmas, praising the Lord. Such kutia is more festive than memorial food. We looked at different cooking methods. You choose the one that suits you. We hope that you liked the recipe for kutya made from rice and raisins.

Kutia is an Orthodox dish that symbolizes a person's faith in resurrection and eternal life. Therefore, it is traditionally prepared for a memorial dinner and is eaten at the table at the beginning of the meal. Do not make lavish dinners with expensive dishes, remember the ancient tradition and cook kutya for the commemoration. The main ingredients of the dish are boiled rice or wheat, raisins and honey.

How to cook kutya from rice for a commemoration?

Prepare food:

• 2 tbsp. water;
• 0.5 tbsp. rice;
• 60 g walnuts;
• 100 g raisins;
• 3 tbsp. spoons of honey;
• 50 g of prunes, poppy seeds and candied fruits - optional.

Cooking process.

1. Prepare the ingredients... Soak the raisins in boiling water for half an hour. Carry out the same procedure with candied fruits and prunes, if used in cooking. Cut the dried candied fruits and prunes into strips. You don't need to cut the raisins. Fry the walnuts for a minute in a skillet, stirring with a spoon. Chop the cooled nuts finely with a knife. Place the washed poppy seeds on a sieve and wait for the excess liquid to drain. Transfer the poppy seeds to a mortar and grind until white juice appears. Melt the honey in a water bath, it will be well absorbed into the cereal and give the dish the necessary sweetness.
2. Cook rice porridge. Rinse the cereal several times in cold water and pour in a saucepan with water. If you have time, immerse the rice in cold water and leave for two hours to get rid of gluten and excess starch. Cook until tender, after boiling, turn the heat to low. Do not stir the porridge with a spoon. Place the finished porridge in a colander or on a sieve and rinse under cold water so that the grains do not stick together.
3. Combine all ingredients... Pour melted honey into the finished porridge, mix. Add raisins and other food components. Stir. Put kutya on a plate and garnish with the remaining raisins and candied fruits if desired.

How to cook kutya from wheat for a commemoration?

Required products:

• 100 g of walnuts and the same amount of poppy seeds and raisins;
• 1 tbsp. wheat groats or unpolished wheat;
• 3 tbsp. water;
• 2 tbsp. spoons of honey.

Cooking process.

1. Prepare your wheat. In the evening, rinse, fill with cold water and leave to infuse overnight. Pour water 3 times more than cereals. Rinse well in the morning. If you take wheat groats, this procedure disappears.
2. Cook porridge... Wheat cereal porridge is cooked until tender over low heat for about 10-15 minutes. Cook wheat from the moment of boiling for 20-25 minutes.
3. Prepare grocery ingredients... Roast the nuts in a skillet and chop or crush them in a mortar. Pour the poppy seeds with a glass of water and steam on low heat for 20 minutes to swell. Strain and crush in a mortar. Pour boiling water over the raisins, sort them out. Add honey to the finished poppy seeds and stir.
4. Cook kutya... Put all the products in the finished porridge and put on low heat for 5-7 minutes. Top up with water as needed. After turning off the fire, do not immediately remove the lid from the pan. Leave for 10 minutes for the kutia to come to its degree of doneness.

How to cook kutya in a slow cooker for a commemoration?

The multicooker will facilitate the process of cooking kutya. Prepare food:

• 2.5 tbsp. water;
• 1 tbsp. rice;
• 1.5 tbsp. Sahara;
• Vanillin package;
• 0.5 tsp salt;
• 3 tbsp. spoons of raisins.

Cooking.

1. Cook porridge... Rinse the rice and place it in a slow cooker. Pour water, set the "Porridge" mode, time - 20 minutes.
2. Prepare other foods... Pour boiling water over the raisins for 5 minutes. Add vanillin and sugar to it. Pour a mixture of raisins and sugar into the cooked rice and stir.
3. Last preparation... Add a little water or milk to the porridge and set the "Heating" mode for 15 minutes.

Buy rice for kutya with long grains, it will turn out to be more crumbly. Use liquid honey. Heat the frozen honey in a water bath. Do not boil, all beneficial properties will disappear. If the farm does not have honey or someone is allergic to a bee product, do not be discouraged. Replace with sugar.

In order to help the soul get to heaven - consecrate the ready-made kutya or its ingredients in the church. At the memorial table, try the first course. Do not cook a lot, and if you still have kutia, give it to people in need to commemorate your relatives.

It is important to prepare kutya correctly - the dish should turn out to be crumbly, tasty and beautiful. To do this, you need to take into account some of the nuances:

• In order to cook crumbly porridge, it is necessary to choose a long-grain polished version for cooking. The starch content in it is not as high as in ordinary round grain cereals, therefore, much less gluten is released during cooking.
• If starchy rice was chosen, add a little vinegar to the water during cooking. So the cereal will be less boiled.
• It is better to take liquid honey for porridge. If you only have a candied beekeeping product at hand, it is better to melt it in a water bath before using it.
• To prevent rice from burning during cooking, you must use thick-walled dishes for cooking.
• It is best to boil sugar syrup for kutya, and not just pour boiling water over the sugar. To do this, pour 6 tbsp. Into boiling water (100 ml). l sugar and simmer over low heat, stirring constantly. When the syrup thickens a little, you need to remove it from the heat and cool.
• Porridge with the addition of honey cannot be stored for a long time, since it has the ability to ferment. It is recommended to eat such kutya in the first few hours after cooking.

At Christmas, as well as at the funeral, they cook kutya (soy, kolivo), only they differ slightly in the composition of the products. At Christmas, they often cook kutya from wheat with honey, poppy seeds and nuts, and for funerals - from rice with raisins, often adding nuts, candied fruits, various dried fruits, honey and so on. So, today we have a memorial kuti made of rice with raisins: a recipe with a photo, then we will consider several options for preparing kuti for a commemoration (koliva), and recipes for cooking from cereals, in particular from millet (for Christmas). All recipes are delicious, choose what you like. From rice kutia turns out to be softer and more tender, it is more suitable for babies and old people, and from wheat it needs to be boiled well, for a tender stomach it is somewhat heavy, but very tasty and satisfying.

It has long been customary, when a loved one dies, to arrange a commemoration after the funeral, after 9 days, and also after 40 days. The first dish on the memorial table is kolivo or kutia made from rice with various additives. They put it on the table first, and try it first too. Well-cooked kutia is tasty, tender, aromatic and juicy, depending on how it is cooked and what products are added to it.

What does funeral kutia mean?

When a person dies, the task of those close to him is to prayerfully support him, to help comfort his soul. For this, people gather at the table, say prayers, remember the deceased, about his merits (about the dead, or good, or not at all - this is what our ancestors said, because bad words will make his soul feel bad there). Kutia, which is the first to be put on the table, symbolizes the immortality of the departed, the resurrection of their souls from the dead, and the spiritual blessings of eternity.

Kutia is usually prepared sweet, honey, raisins must be added to it, other products are optional - nuts, prunes, dried apricots, and so on. If the kutia is being prepared for a commemoration and the day is not fast, milk, butter, cream, poppy seeds are added to it, often it is prepared on a dried fruit knot cooked for Christmas. Kutya can be cooked both in a cauldron and in a multicooker, it turns out crumbly and tasty there, put it on the Buckwheat / Rice mode, everything else is the same as in a cauldron.

Rice kutia with raisins, a simple recipe

For the commemoration, you need to cook kutya (kolivo) from rice, add raisins and honey to it, the rest - at will and financially. The better quality the rice is selected, the more components it contains, the tastier and juicier it is. The main thing is not to digest and not turn it into mush, add everything in the right order.

Products:

1. 1.2 l of water
2. 600g round rice
3. 200g raisins
4. 3-4 tablespoons of honey

How to cook kutya (kolivo):

Rice must be thoroughly washed several times using running water. Pour rice into a thick-walled cauldron, pour boiling water over it, add a little salt and set to cook. After boiling, simmer over low heat for about 10 minutes. During this time, wash the raisins, steam them with a little boiling water to soften, drain the water.

Pour some hot water into honey, dissolve it there, mix with raisins. Open the lid, pour the contents into it, mix and cover for 10 minutes. Then you can open the cauldron and cool the coliva. Serve on a plate, pouring a slide, and garnish with raisins.

This is the simplest recipe for funeral kutya, how it can be improved and made tastier and more beautiful, we will tell you in the next recipe.

Advice:

• so that the rice does not stick together, pour it into the water, when you cook a spoonful of odorless vegetable oil or a piece of butter;
• for the same purpose, you can pour more water, and after cooking, rinse with water through a colander;
• if in doubt that rice can stick together - take long-grain rice, it will definitely not stick together, but kutia tastes better with round rice.

Kutia with rice, dried fruits and nuts

This is a more interesting recipe for kutya, richer in taste, brighter and richer.

Products:

• rice 1 cup;
• 2 glasses of water;
• a handful of raisins;
• a handful of prunes;
• a handful of dried apricots;
• a handful of nuts;
• poppy seed 2 spoons;
• honey to taste;
• you can also add poppy.

How to cook:

So, we cook rice, as in the first recipe, we prepare the rest of the products in advance. Fry the nuts a bit in a pan and crush. Pour the dried fruits with boiling water, let them steam, then drain the water and chop finely. Dissolve honey with warm water. Put a little warm water in the poppy, let it stand, then add a little sugar there and rub it well with a mortar, until it is white foam. Now mix everything and the dressing for kutya is ready. (Yes, save some dried fruit and nuts for garnish.)

When the rice is ready, add everything to it, mix and leave to cool. Then place in a plate, sprinkle with nuts and chopped dried fruits on top, and serve.

Christmas kutia (sochivo) from wheat

The most beloved in our family has always been just this, real kutia made of wheat, which we happily cook before each Christmas, and then we finish it for several days, smacking it with pleasure. You can't eat a lot of it, it is very satisfying, so don't cook too much.

Products:

• 0.5 liter jar of wheat (usually on the market they sell specially exfoliated for this purpose);
• 1.5 liters of water;
• a bag of poppy;
• a couple of guests nuts;
• a bag of raisins;
• honey to taste.

How to cook oozy:

So, the wheat was washed, poured over with water and set to boil like ordinary porridge.
Chop the nuts (it is more delicious to fry them a little in the oven), dilute the honey with warm water, steam the raisins, rub the poppy seeds with a drop of water and sugar until they are white. Mix everything - the dressing is ready.

Cook the wheat very well so that the grains open up, otherwise it will be difficult to eat it. When the wheat is cooked (it will still be so semi-liquid), you can put it to cool. I usually don't fill the whole thing so that it doesn't turn sour, I take as much from the cauldron as I need, I spread it with dried fruit uzvar (I like it to be in the soup, someone makes it thick like colivo), add honey, poppy seeds, nuts, raisins (you and without raisins), dilute to the desired sweetness and leave it for half an hour so that the wheat grains are well saturated. And that's all - the treat is ready, call your household to kutya - it's delicious!

Olga Bar cooked

Traditionally, it is customary to treat at the commemoration sweet lean rice porridge with raisins. We have studied the methods of preparing such porridge, we offer you 3 options at once to choose from. The first option is provided with step-by-step photographs.

Date added: 2014-04-07 01:09:05

Sweet lean porridge with dried fruits (with raisins), which is served at the commemoration, is called kutia. Kutya can be prepared not only from the usual rice, it is also prepared from wheat grains: they are washed, soaked in water overnight, boiled until cooked and mixed with honey or sugar diluted in a small amount of water, raisins, dried fruits, poppy seeds and nuts ... Rice kutya is prepared in the same way. Loose rice is cooked, then diluted honey or sugar and raisins (washed, scalded and dried with a towel) are added to it. Kutia at the memorial table is a must - this is a tradition. In the first recipe, we suggest sprinkling cooked rice with a sweet mixture with raisins warmed up in a pan. In the next two recipes, if the honey is liquid, we suggest simply pouring the boiled rice with the mixture and stirring it. So, kutya recipes:

Recipe # 1: Sweet Rice for Wake with Raisins - The Easiest Way to Cook

Ingredients: rice - 2 cups, water - 4 cups, butter - 70 grams, olive oil (optional) - 0.5 tablespoons, raisins (pitted) - 100 grams, sugar - 2 tablespoons, salt - a pinch.

Pour 4 cups of water into a saucepan, add salt to this water (1.5 - 1 teaspoon of salt) and bring to a boil. Sort out the raisins, clean from the legs and stalks, wash and pour boiling water. Raisins, of course, should be taken seedless. Rinse the rice in cold water until the water becomes clear.

When the water boils, toss the washed rice into the boiling water, cover the saucepan with a lid, and place it in the oven. In the oven, keep the rice for 20 minutes at 200 degrees.

Heat the skillet in the meantime. Minimize fire. Drop olive oil (0.5 tablespoons) on it and put butter in the olive oil. Olive oil will protect the butter from burning and will also help the butter retain its flavor. And steamed raisins (it should swell and soften well by this time) drain all the water. Pour the steamed raisins into the melted butter and stir, keep the raisins in a pan in butter, stirring for 5 minutes.

Add water (5 teaspoons) to a frying pan with raisins and add sugar to this water, stir the sugar thoroughly so that no grains of sand remain. It should melt completely and mix with water and butter to form a sweet syrup.

Keep the raisins and sweet syrup mixture in the skillet for a couple of minutes. The fire all this time should be minimal.

When the rice is done, remove it from the oven. Put the contents of the pan (along with the liquid) on the rice, mix everything thoroughly.

You can do without olive oil and generally without a pan, without heating. Just dissolve sugar in warm water (2 tablespoons), mix steamed raisins with sugar and butter and add this mixture to rice.

Everything is ready, kutya can be served on the table. Kutia can open the memorial meal. Sometimes it is eaten at the very end of the meal. Usually bowls with kutya are simply put on the memorial table in different places at a distance (so that everyone who comes can reach) and people themselves decide at what moment they will taste this sweet dish. Once again, this step-by-step recipe was the simplest possible. The following kutya recipes contain many more ingredients.

Recipe number 2: Sweet rice for funeral with raisins, walnuts and honey

Ingredients: rice - 2 cups, water - 4 cups, butter - 50 grams, honey - 4 tablespoons, raisins (pitted) - 100 grams, walnuts - 1 (2) cups, salt - a pinch.

Cooking method: Cook rice as indicated in recipe # 1. Pour the raisins with boiling water and let it stand for 10 - 20 minutes. Then everything is very simple: slightly warm the honey, if it is thick, dilute it with water - it should be liquid, it should pour out in a stream. Chop the nuts finely with a knife. Combine honey, nuts, melted butter, and raisins (drain from raisins). Stir this mixture into rice so that it is evenly distributed.

Recipe number 3: Sweet rice for the funeral with raisins, dried apricots, honey, almonds and poppy seeds

Ingredients: 2 cups of rice, 4 cups of water, 70 grams of butter, honey - 3-4 tablespoons, 0.5 cups of poppy seeds, 1-2 cups of almonds, 1 cup of dried apricots, 1 cup of rice.

This is the most difficult recipe, it contains the most ingredients, but at the same time, it is the most delicious and the most unusual. You can cook such rice even without being guided by such sad events as a commemoration, but just like that, because it is really very tasty and healthy. Moreover, this is a very bright dish. Almond shards and bright orange pieces of dried apricots look very attractive and very appetizing.

Cooking method: Cook rice as indicated in recipe # 1. Wash the raisins, sort out and cover with boiling water for 15 minutes, let it become soft. Also pour boiling water and dried apricots - it also needs to be softened. Chop the almonds into small pieces with a knife. Honey should be liquid, you can slightly warm it up, dilute it with water. Combine honey, poppy seeds, melted butter, raisins, chopped almonds, and chopped dried apricots. Put this mixture on rice and mix everything thoroughly. Can be served on the table.

1) How to make rice for kutya crumbly

- Choose the right kind of rice. Rice for kutya should not stick together in a continuous lump. Therefore, rice should be taken one that remains crumbly after cooking. This is, firstly, long-grain rice (it is more inclined to remain crumbly than round-grain), and secondly, it is not the cheapest rice. Good crumbly rice won't be cheap.

- Rice for cooking in bags is guaranteed to turn out perfect and crumbly. If you buy rice for cooking in bags for kutya, it will definitely turn out crumbly. This rice is sold in packages that must be cooked in a saucepan directly in plastic bags, just cook it according to the instructions on the package.

- Rinse the rice thoroughly before cooking under cold running water. This also helps to make the rice crumbly. The water rinsing the rice should be clear, it should not be white.

- Pour in a little less water. In the recipes, everywhere we have given the ratio of water to rice during cooking: 2: 1, that is, for one glass of rice we take 2 glasses of water, twice as much. And you take a little less water, Th in the specified proportion, and certainly not more. And this will also make the rice more crumbly.

2) Honey for kutya must be liquid

Crystallized honey can be slightly heated in a water bath - it melts and becomes liquid. Just remember that it is impossible to boil honey and generally heat it too much - it then loses its beneficial properties.

You can substitute honey for sugar. If there is no honey, it can really be replaced with sugar, as shown in recipe number 1.

Comments (25)

Irina, Moscow

Thank you so much for the article !!! I did not know that rice needs to be steamed. Everything is described in great detail. I'll cook tomorrow for a funeral for a neighbor. Thanks again. Best regards, Irina Kazbekova

Vera

Prayers are not performed with vodka, therefore Orthodox believers drink compote or jelly at the commemoration! For the health of the living, you can drink wine! Wake is an exceptionally fast day - no meat! Better more sweets! This is exactly the menu the priests bless!

Olga

Good night everyone reading! I want to clarify a bit about the memorial table. I traveled a lot to holy places, talked in monasteries and temples with priests ... and so ... they never commemorate the dead with alcohol, a glass of bread and a photo are not put on the table, and nothing of the food should remain on the grave after visiting the cemetery. Having returned home, the shoes in which they were at the cemetery must be washed. But it is better to replace the monument with a cross (you can use a granite one) because a cross means protection and a cross must also hang on the body !!! Thank you for reading. Take care of yourself and your loved ones and believe in GOD with all your heart and everything will be fine !!!

Valentina pos. Amderma

I completely agree with Natasha Klaus. We also wash their hands after the cemetery before entering the house. The menu is identical. The only difference is a lot of meat and fish. we live in the North.

Catherine. Arkhangelsk

And at our commemoration, pancake and jelly are always served with kutya. also a fish pie and a berry pie are required, and everything else is optional. For kutya recipes, thanks for the first time I had to face such things on my own.

Helena

Thanks for the kutya recipe. Instead of sugar, I added a glass of melted honey to the first recipe and received a lot of praise from those who commemorated. thank

Vladimir Kremenchug

This is not kutya, kutya has always been made from wheat. (Throughout the century) Rice was brought from China, how could it become Orthodox food? Rave! Rice at the funeral - it's called "KANUN"

novouzensk, Saratov region

Your advice was very useful. After such a tragedy, there is no way you can collect your thoughts. Tomorrow I'll be 9 days old. We will cook according to your menu. Thank you for being - . Somehow you feel more confident.

Diana Cherkessk

I just adore sweet rice, but I cook etl in a completely different way, I make it fried with butter and sugar and it turns out to be dark and very tasty. Nogais love this kind of rice very much. And for commemoration they cook boiled with sour cream and ice cream with dried fruits. And this is also ridiculous, especially cold !!

Valentine

I LOVE sweet rice with raisins, I just shudder with impatience !!! I will definitely cook with nuts, poppy seeds and honey, it just sounds delicious! This is a healthy diet, moreover, a lean food, and vegetarians can also eat it during fasting.

Alina, Moscow

Indian sweet vegetarian rice with raisins, milk, spices, almonds and pistachios

Ingredients: 200 grams of Basman rice (you can take regular long-grain rice), 400 ml. water, 100 grams of sugar, 25 ml. milk, 80 grams of ghee, a pinch of saffron, a tablespoon of pistachios, 1 tablespoon of almonds, 4 cloves, 1 cinnamon stick, a pinch of cardamom seeds (0.5 teaspoon), 1 tablespoon of raisins and a pinch of salt.

Sweet Rice with Raisins - Cooking Method

Wash the rice in cold water and keep it wet for half an hour so that it softens.
- Put a saucepan with water on the fire, immerse the softened rice there
- Add a pinch of salt and a cinnamon pod.
- Let the rice boil, after boiling it should be cooked over low heat for 10 minutes, covered with a lid.
- Let's prepare the dressing for the rice for now: put a deep saucepan on the fire, put the raisins in it and fry it over medium heat. It will soften in a few minutes. Fry it, stirring with a wooden spatula.
- Add pistachios and almonds to the raisins in a saucepan and keep again over medium heat, stirring occasionally.
- When all these nuts and raisins change color, very slightly to light brown, then they are ready. Put them on a plate.
- pour milk and sugar into a saucepan. Stir, add cardamom and saffron, cloves, stir and simmer in a saucepan. Pour in melted butter.
- Add nuts and milk sauce with sugar and spices to the cooked rice. Mix everything thoroughly.
- Hold the whole mixture on the lowest heat for another 4 minutes, stirring occasionally.
Such sweet rice with raisins and Indian spices looks and smells very tempting. If you decide to put it on the memorial table, believe me, it will be a very memorable and bright moment for everyone who tried it.

The rice should be very crumbly and very aromatic.

Wake can be arranged at home, or in a cafe. There are cafes that even specialize in commemoration and know what the menu should be, how to organize the table in general. They will help and observe traditions, for example, when people return from the cemetery, before sitting down at the memorial table, you need to wash your hands with soap and water on the street. To do this, a bucket of water, soap, and a towel are taken out directly into the street. This is also a tradition that is usually followed, even though there is a sink in the cafe or in the house where you can wash your hands in the same way. Food for the commemoration is served simple, without frills if the family is a believer - in compliance with the rules of fasting. Dishes at the commemoration should not be bright and colored - it is better to use dishes of calm shades. As for alcoholic beverages, tradition says that it is better not to serve alcohol at the commemoration (as I read, this is traditional), but at the same time, there may be guests at the table who will not agree with this tradition. I do not think alcohol at the commemoration is completely inappropriate or forbidden. At those commemorations that I recently attended, vodka and wine and cognac were served, and the cognac was aged for many years, it was specially kept all these years for the commemoration. At the time when the grandmother or grandfather (and grandfather died) will die, and it was this cognac that was kept for many years for the memorial table. And it was bought long before the collapse of the Soviet Union. The described commemoration is the commemoration that took place immediately after the funeral, upon returning from the cemetery.

Memorial menu

1. Chicken noodle soup with dill

2. Fried potatoes

3. Beef on the bone (fried)

4. Sweet baked pies stuffed with jam

5. Fish fried in batter

6. Pickles (tomatoes, cabbage, peppers and cucumbers)

7. Fish fried in batter

8. Sliced \u200b\u200bcheese

9. Sliced \u200b\u200bsausages

10. Rice kutya, sweet with raisins

11. Dried fruit compote

12. Alcohol - vodka, cognac, wine
Maybe I missed something ... but in general, the table was such that every guest was satisfied. A separate place for the deceased was not allocated, a glass of vodka was not set for the deceased either. The guests said toasts, remembered good things. After the commemoration there was a slight feeling, as if they had really said goodbye to the person and everything fell into place. Of course, maybe these commemorations did not follow strict religious canons, but, in my opinion, they fully fit into modern traditions and the understanding of what the commemoration should be like.