Kutia is a traditional ritual dish in Russia. Usually kutya is prepared for all important Orthodox holidays. Kutya is also prepared for commemoration, usually on the ninth and fortieth day.

Funeral kutya is usually prepared from whole grains, more often with rice and raisins. Be sure to add honey. You can additionally add dried apricots, prunes, nuts, candied fruits, poppy seeds.

Today I propose a recipe for making a memorial kutia with rice and raisins.

To cook kutya from rice with raisins for the commemoration, we will prepare all the ingredients according to the list.

Rice should be rinsed in seven waters until the water is completely clear.

Then add 2 cups (400 ml) boiling water and a pinch of salt to the rice and cook the rice until tender. You can rinse the finished rice under running water so that it does not stick together. I didn’t do it, my rice keeps its shape.

Let the rice cool completely and then transfer it to a bowl.

Add raisins.

IMPORTANT: If your raisins are too dry, it is better to pre-pour boiling water over it for 15 minutes, then drain the water and dry the raisins. Then add the steamed raisins to the rice.

Now pour honey into the kutya and mix well.

IMPORTANT: it is customary to decorate kutya with either nuts, candied fruits, or fruits.

Funeral kutia made of rice with raisins is ready.

Also, the kutya should either be taken to the church and consecrated, or the finished kutya should be sprinkled with holy water.

Before using kutya, you should read a prayer and ask for the Kingdom of Heaven to the deceased or to the one you remember.

Usually kutya is taken with a teaspoon and necessarily take three spoons of kutya, more is possible, but at least three.

Kutia is a lean, sweet porridge traditionally served with dried fruits. How to make kutyu with only standard ingredients at hand? In fact, it can be made from raisin rice. Let's take a look at simple recipes that are suitable for a commemoration presentation.

Rice kutia with raisins for the commemoration: 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 cooking kutya with raisins, pitted dried fruit must be sorted out. Free it from the stalks and twigs, rinse and cover with boiling water for 20 minutes.

2. Since the meal for the commemoration is made of rice, the grains must be rinsed in advance 3-5 times until the water is transparent.

3. Pour the prescription filtered water into a cauldron, salt, stir, put on the stove and wait for the boil to start.

4. Put 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 olive oil, add butter, stir the contents with a wooden spatula until smooth.

6. The raisins are enough in the boiling water, drain the water. Put the dried fruit in a skillet 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 are dissolved, do not let the sugar burn.

8. When you get the raisins in the sweet syrup, let the mixture simmer on low heat for another 2 minutes.

9. Remove the rice from the oven and place the sweet liquid mixture from the pan on top of the cooked beans. Stir the contents, serve.

Rice kutia with raisins, almonds, dried apricots

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

1. Kutya for the commemoration according to this recipe from rice with dried apricots, raisins and almonds practically does not differ 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 transparent.

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 cooking kutya, the ingredients must be processed. The funeral dish is made of rice with dried fruits and raisins as well. To do this, add dried apricots and raisins to different bowls, pour boiling water and wait half an hour.

5. While the ingredients are softening, fry the almonds in a dry skillet without oil for 7-10 minutes. Stir constantly. Remove from heat, crush into pieces.

6. Honey must be taken liquid, otherwise melt it or dilute it with warm water. Stir in raisins, ground roasted almonds, and 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 come up, so remove it from the oven. Put the syrup mixture on top of the grains, mix well. Ready!

Rice kutia with raisins, honey, nuts

• walnuts - 1.5 cups
• butter - 60 gr.
• parboiled 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 prepare delicious rice kutya with honey, raisins and nuts for the commemoration. To do this, first pour water into a refractory cooking dish, add salt, and wait until it boils.

2. Rinse the rice 3-5 times until the water is transparent, 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 the honey with warm water to quickly drain off the spoon.

4. Peel the walnuts, place in a dry skillet and fry for 5 minutes over medium heat. Then add raisins to them without water, 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 at the funeral recipe made from rice with dried fruits and nuts.

Before making kutya, consider the popular rice options. Perhaps you will like the cooking technology not only with raisins, but also dried apricots, nuts, honey. Choose a suitable option for the commemoration. All ingredients are available, so finding them is easy.

Kutia is a dish prepared for commemoration. In terms of its composition, it is a sweet porridge with the addition of raisins, dried fruits, nuts, honey, etc. This article describes several recipes for funeral kutia made from rice with raisins.

The classic recipe is usually prepared and served on the 9th and 40th day of the commemoration.

What is needed for cooking?

• rice 2 cups;
• water 1 l;
• butter 70 grams;
• raisins, preferably white 100 g;
• sugar 2 tablespoons;
• a pinch of salt.

How to cook rice kutya?

Below are step-by-step instructions.

1. Pour water, in the amount indicated in the recipe, into a saucepan, salt and boil.
2. While the water is boiling, let's get down to raisins. It needs to be sorted out, peeled of stalks and washed well. Pour boiling water over and let stand a little.
3. Next, we do rice. It should be rinsed with cold water until the water is no longer cloudy.
4. Pour the washed rice into boiled water, cover with a lid and send to the oven. The temperature in the oven is 200C. Cook for 20 minutes.
5. While the rice is in the oven, start cooking the raisins. Pour a little olive oil (optional) into the pan, and then melt the butter.
6. Drain the raisins and place in the pan. Let it warm up for about five minutes, stirring constantly.
7. Next, add 5 tablespoons of water and sugar (the amount is indicated in the recipe). We warm up until the sugar is completely dissolved and a homogeneous syrup is obtained.
8. After that, keep on low heat for a couple of minutes.
9. We take out the finished rice from the oven and pour the entire contents of the pan with raisins into it. We mix.

Kutia is ready! When to serve this dish, the owners decide for themselves. This is usually done at the end. Some people prefer to arrange kutya in bowls and place them at different ends of the table so that everyone who comes can easily taste the dish.

Rice kutia with the addition of dried fruits.

Kutya can be diluted with dried fruits. They will decorate the funeral kutya externally and give it an original taste.

What products do you need?

• rice 1 glass;
• dried fruits (dates, figs, dried apricots, prunes, raisins) 200 grams;
• honey 3 tablespoons;
• sugar 3 tablespoons;
• water 1-1.5 l;
• salt to taste.

Recipe:

1. We wash the rice to a state of clear water.
2. Boil water in a saucepan and add a little salt.
3. Put rice in boiling water and cook in the usual way until the cereal is done.
4. Rinse the finished rice with cold water. After draining the water, take out the rice and put it in any container.
5. Now let's get down to dried fruits. Pour boiling water over them and leave to rest for 5 minutes.
6. Then we drain the water, and cut the dried fruits into equal parts.
7. Pour ready-made dried fruits into a container with ready-made rice.
8. Let's go to the syrup. To do this, mix honey and sugar in a glass and add water to half the container. Mix thoroughly until smooth.
9. Mix the syrup, dried fruits and rice.

Kutya with dried fruits is ready. Bon Appetit!

Kutya funeral with raisins in a slow cooker.

Those who have a slow cooker can save time and cook kutya with raisins right in it, avoiding a lot of energy.

Required products:

• a glass of rice;
• 2.5 glasses of water;
• ½ tsp salt;
• 3 tbsp white raisins;
• 1 1/2 cups sugar
• A packet of vanilla sugar.

How to cook?

1. First of all, let's rinse the rice well.
2. Then we fill the multicooker: add rice, fill it with water, set the "Porridge" mode for 20 minutes.
3. In the meantime, let's prepare the raisins. Pour boiling water over for 5 minutes.
4. Then add sugar and vanilla sugar to the raisins.
5. After finishing cooking the rice, add the raisin-sugar mixture and mix thoroughly.
6. Then add a little more water (some people prefer to pour in milk - it's a matter of taste), and put it on the "Warm up" mode for 15 minutes.

Well steamed aromatic kutia with raisins is ready.

Cooking recipe with prunes.

To add a spicy taste to rice kutya, some decide to add prunes instead of raisins. Or they also add prunes to the raisins.

So which foods should you take?

• a glass of rice;
• 1.5 liters of water;
• 100-200 grams of prunes (depends on how you like this dried fruit);
• honey 100 gr.

Recipe:

1. Put the washed rice in a saucepan and fill it with water. Close the lid and cook for 3 minutes over high heat. Then screw on the fire and cook for another 6 minutes. Then set the fire to minimum and boil for another 3 minutes.
2. After turning off the rice, do not open the lid, but let it brew for another 15 minutes.
3. Let's deal with prunes. It should be doused with boiling water, covered with a lid and allowed to swell.
4. Then squeeze out the water and cut the prunes into slices.
5. Dilute honey with water.
6. Open parboiled rice, add prunes and honey syrup.
7. Mix thoroughly and serve.

Kutya funeral with raisins and nuts.

This recipe is the most popular of all. Nuts with raisins go well.

Ingredients:

• rice 1 glass;
• water 2 cups;
• nuts 0.5 cups;
• raisins 1 glass;
• honey 150 g.

How to cook?

1. We cook rice porridge in the usual way for us.
2. While it is cooking, pour boiling water over the nuts and raisins and leave for half an hour.
3. Then we drain the water from them, squeeze and grind. You can use a blender, or you can manually with a knife.
4. Pour the resulting raisin-nut mixture into the finished rice.
5. Add honey and mix thoroughly until smooth.

Cooking secrets.

• The rice must be of the correct type. It is very important that the rice for kutia is crumbly. Therefore, buy long grain rice. Some have discovered bagged rice. It turns out as it should.
• You need to take a little less water for cooking rice than in the recipe. Then it will definitely not stick together.
• Honey. Take liquid honey. If it is frozen, warm it up in a water bath. But just do not boil, otherwise it will lose all its beneficial properties.
• If you are allergic to honey, you can replace it with sugar. This also applies to the case when the hostess has no honey at the moment, and the kutya needs to be prepared urgently.

According to Christian custom, the dead are commemorated on Radonitsa (parental day). In addition to butter cakes and pies with poppy seeds, a funeral kutia made from rice with raisins is an indispensable dish. It is not difficult to prepare kutia, the only thing, in addition to rice, you will need raisins, nuts and honey, because kutia, although a memorial, should be rich. Therefore, if there is such an opportunity, then it is advisable to add a few pieces of dried apricots and a spoonful of poppy to the above list.

Ingredients:

(4-6 servings)

• 1 glass of rice
• 1/2 cup nut kernels
• 1/2 cup raisins
• 5-6 pcs. dried apricots (optional)
• 1 tbsp poppy (optional)
• honey or sugar to taste

• To make delicious rice kutya, you must first of all boil crumbly rice. You can cook rice in different ways. In my opinion, the easiest and tastiest way is to cook rice in plenty of water. To do this, we measure out one glass of rice (don't be afraid, there won't be much). You can take long-grain rice, or round one. The first looks prettier, but round rice is richer in taste.
• Pour a couple of liters of water into a saucepan. When the water boils, pour the rice, stir immediately with a spoon so that the rice does not stick to each other and to the bottom of the pan. You do not need to pour cold water over the rice, as in cold water the rice begins to release starch, this is good for greasy porridge, but not for rice rut. You can add a little salt if you like, but in principle it is not needed.

• Cook rice for 15 minutes over medium heat. It is important not to miss the moment when the rice is almost ready, when the grain is already soft, it literally lacks a minute until it is fully cooked.
• We put the rice in a colander. You do not need to rinse, but if suddenly the rice is slightly overcooked, then immediately rinse with cold water to interrupt further cooking.

• While the rice is cooling, prepare the rest of the ingredients for kutya. So, we measure out half a glass of raisins, half a glass of nuts, in this case walnut kernels, take dried apricots.

• Lightly chop the nuts, but steam the raisins and dried apricots with boiling water. We stand for 5-10 minutes, depending on the degree of their dryness, then drain the water. It is not necessary to soak raisins and dried apricots for a long time, even if the raisins are not completely swollen, they will then pick up moisture from rice and honey.

• Cut dried apricots into pieces.

• Boil the poppy with boiling water or hot milk. When the poppy swells, filter and then grind in a mortar until poppy milk appears. Of course, messing around with one spoonful of poppy seeds is not very rational, but if you bake pies or a roll with poppy seeds on Radonitsa, then you can take a spoonful of poppy seeds from there.
• Mix the cooled rice, nuts, raisins and dried apricots. Add honey to taste, approximately 3-4 tablespoons (depending on the sweetness of the honey).

• Add poppy seeds, mix everything. That's basically all, the rice kutia is almost ready, it remains to let it brew. As you can see, the recipe for kutia is quite simple, while the rice is obtained in separate grains, while the kutia itself is juicy, aromatic and very tasty.

• What's more good about this recipe is that the set of ingredients can be changed at will. For example, instead of walnuts, use cashew nuts, add not only dried apricots, but also other candied fruits, instead of or together with poppy seeds put sesame seeds. But, I must say, the classic version is rice kutia with nuts, raisins and poppy seeds.

Since ancient times, the close people of the deceased on certain days gathered together in order to ask through joint prayers from the Almighty the tranquility of the soul of the deceased. After visiting the cemetery, the relatives organized a memorial dinner. These rituals have survived to this day: commemoration is held on the third day of a person's death, as well as on the ninth and fortieth days. To our great regret, today they try to make memorial dinners rich and magnificent, forgetting about ancient traditions and rituals. To really help the soul that goes to God, it is necessary to properly organize the appropriate meal.

One of the main dishes on the table these days is kutia memorial, or kolivo. They try it first, and it personifies the immortality of the departed, faith in resurrection and eternal life.

What is kutia?

Kolivo, or kutia, is a dish made from boiled wheat grains or boiled rice with the addition of honey and raisins, which must first be consecrated during the funeral service in the church. At the same time, the grains symbolize the resurrection. To get seedlings, they must be in the ground and decay. Likewise, the human body will be buried so that it decays, and then resurrects and becomes incorruptible for future life. Raisins and honey represent here the spiritual benefits of eternal life. Therefore, kolivo is the personification of the confidence of living people in the immortality of those who have died. This dish is prepared not only for commemoration, but also for Christmas and other Orthodox holidays. The main thing here is that the grain that is part of the food is whole. Moreover, it can be anything: rice, oat, wheat, pearl barley, and so on.

A few words about how to cook kutya

This dish should always be sweet, so it often includes honey, raisins, poppy seeds, nuts, candied fruits, dried fruits, and so on. It is correct to cook it on a dried fruit Uzvar. For cooking, use a cauldron, a ceramic saucepan or any other utensils with thick walls. Kutya is served only cooled down, while it should be decorated with candied fruits, marmalade, candies or nuts. The food is not cooked in large quantities, because if it stands for a long time, honey will begin to ferment. And besides, you can't throw it away - they eat kutya until it ends.

Coliva must be consecrated in the church (you can carry out this procedure yourself at home by sprinkling the dish with sacred water). Before using it, a prayer is read.

Kutya funeral from rice: a classic recipe

Ingredients: half a glass of rice, two glasses of water, three tablespoons of honey, sixty grams of walnuts, one hundred grams of candied fruits, nuts, prunes, raisins.

Preparation

Rice groats are washed several times and boiled in water. Candied fruits, raisins and prunes are soaked in boiling water for one hour. The walnuts are fried for one minute in a pan. The poppy seeds are washed, put on a sieve so that the water is glass, then it is put in a mortar and crushed until white milk appears. Dried fruits and candied fruits are cut into small cubes to make it easier to eat. Rinse the finished rice porridge with cold water and put it on a sieve so that the grains do not stick together, then mix it cooled down with honey, poppy seeds and half of the nuts, dried fruits and candied fruits, and decorate the finished dish, laid out with a slide, with the rest.

Rice cola

Since rice kutia is most often prepared for commemoration, you can find a huge number of recipes for its preparation. We'll look at another one.

Ingredients: four tablespoons of poppy seeds, fifty grams each of light and dark raisins, three tablespoons of honey, one glass of long-grain rice, fifty grams of dried cranberries, one glass of walnuts, one spoonful of olive oil.

Preparation

Before preparing the funeral kutya, the rice is washed seven times, water is poured at the rate of one to two, a pinch of salt, olive oil are added and boiled under a closed lid until cooked over low heat. Cool the prepared porridge. Meanwhile, the water is boiled. The raisins are sorted out, washed and poured with boiling water. The cranberries are sorted out, washed and laid out on a napkin. Pour the nuts into a hot skillet (microwave-safe). The poppy seeds are ground with one spoonful of sugar in a mortar. Prepared rice is seasoned with honey, nuts and cranberries, poppy seeds. The finished dish is laid out on the dishes in a slide and decorated at your discretion, using nuts, cranberries, and so on.

Rice kutia with candied fruits

This dish tastes better if you add more poppy seeds and nuts to it.

Ingredients: fifty grams of walnuts, fifty grams of cashews, fifty grams of almonds, one glass of rice, fifty grams of poppy seeds, sugar to taste, one hundred grams of candied fruits.

Preparation

Before cooking funeral kutya, you need to prepare all the ingredients. To do this, the rice is thoroughly washed and poured with cold water (two glasses of liquid are taken for one glass of cereal), salt is added to taste and boiled until tender. You can add a little vegetable oil to keep the grains from sticking together. Then the rice is cooled so that it does not dry out, but keeps its shape, remaining soft and tender. Then they take poppy seeds, pour boiling water over it and leave to infuse for one hour. Over time, the water is completely drained, the poppy seeds are mixed with honey and candied fruits, prepared rice is added.

Pour boiling water over the almonds for ten minutes, then remove the skin. Cashews and walnuts are dried in a microwave oven or in a pan, and then spread on kutya.

Kutia in a multicooker

The multicooker prepares unpolished cereals so that they do not differ in any way from those cooked in a cauldron. In addition, this device significantly saves the cook's time and effort. Kutya memorial, the recipe of which we will now consider, will turn out to be crumbly and very tasty.

Ingredients: two multi-glasses of barley, five multi-glasses of water, one pinch of salt, one hundred grams of almonds, half a glass of poppy seeds, half a glass of pitted raisins, two tablespoons of sugar.

Preparation

In the evening, pearl barley is soaked. The next day, they wash it, put it in a multicooker bowl and add water and salt. The lid is closed and the "Rice" or "Buckwheat" mode is turned on, boiled until tender, then transferred to another dish and left to cool.

Meanwhile, the water is boiled, the poppy is poured over it and left for one hour. Over time, the water is drained, sugar is added and the poppy seeds are ground well in a mortar. Raisins are soaked in water for half an hour, then they are washed and poured onto a napkin so that excess moisture is absorbed into it. Fry the nuts in a pan. Porridge is mixed with honey, raisins and poppy seeds, a small part of nuts. The rest of the almonds are decorated with coliva, which is poured in a slide.

Colivo from pearl barley

Kutya funeral from such cereals turns out to be crumbly. To do this, you need to cook it in a cauldron.

Ingredients: one glass of pearl barley, one hundred grams of poppy seeds, one hundred grams of walnuts, one hundred grams of raisins, one hundred grams of dried apricots, two spoons of honey.

Preparation

Before you start preparing this dish, you must soak the cereals in water in advance and leave to infuse overnight. In this case, the liquid should be twice as much as the pearl barley. In the morning it is washed, poured with water, salt is added and set to cook over medium heat until tender. One hour is allotted for this, since the swollen cereal is cooked quickly enough. If you need to get a crumbly porridge, then at the beginning of its cooking add one spoonful of vegetable oil. This is done so that the grains do not stick together, but remain intact even after the colive has cooled.

Further, the funeral kutia, the recipe for which we are now considering, is prepared as follows: the poppy is boiled for ten minutes, then the water is decanted using a sieve or gauze. Pound it with a rolling pin until white milk is formed. Raisins and dried apricots are sorted out, poured over with boiling water and washed. Then the dried apricot is cut into small pieces. Dried fruits are pre-soaked in boiling water for one hour. So, poppy seeds and nuts are mixed, added to the barley together with dried apricots and raisins, honey. The finished dish is decorated with dried fruits and served.

Memorial colivo made of wheat

Ingredients: one glass of wheat, one hundred grams of raisins, three tablespoons of honey, fifty grams of poppy seeds, one hundred grams of walnuts.

Preparation

Before cooking the funeral kutya, the wheat is washed, poured over with cold water and left to infuse overnight. The next day, the grain is washed well, poured with water (three glasses are taken for one glass of wheat), put on a small fire and boiled. When the liquid boils, add salt and cook the porridge until cooked over the slowest heat. If the wheat is polished, then it cooks much faster.

We remember that the funeral kutia should be sweet. All dried fruits, pre-soaked in water, together with nuts calcined in a pan, are cut and mixed. Poppy is soaked in boiling water, dried and pounded in a mortar until white milk is formed, then it is added to the nuts along with honey and prepared cereals. Mix everything well and spread it on a large dish with a slide, decorating with nuts and dried fruits if desired.

Pearl barley with prunes

Ingredients: two hundred grams of whole pearl barley, one hundred grams of poppy seeds, fifty grams of peeled nuts, fifty grams of raisins, one hundred grams of prunes, one spoonful of vegetable oil, sugar and honey to taste.

Preparation

One of the traditional ritual dishes is the memorial barley kutia. How to cook it - we will now consider. So, first, the barley is washed and soaked overnight in cold water. In the morning, it is washed until the liquid becomes clear. Then the cereal is placed in a cauldron, oil, two glasses of water are added and boiled, periodically removing the foam. When all the foam is removed, the porridge is salted, the heat is lowered and cooked until tender (it takes one hour), making sure that it does not burn.

And don't forget the sweet ...

Meanwhile, poppy seeds, almonds and dried fruits are washed, prunes and raisins are poured with boiling water for one hour. Poppy is also poured with boiling water in a ratio of 1: 2. Almonds are soaked for twenty minutes, then peeled and dried in a pan. The water is drained from the poppy, and the grains are pounded in a mortar. Dried fruits are laid out on paper napkins so that all the water is gone, and then cut into small pieces. All prepared ingredients are mixed, honey and sugar are added to taste and laid out on a plate with a slide, decorated with nuts and served. The funeral Kutia is ready!

A few final words

Each of us, sooner or later, has to deal with the burial of loved ones or relatives. Of course, this is an irreparable loss, but we have a chance to help a soul get to Heaven. For this, a memorial service is arranged in the church, a memorial dinner is organized, at which they say goodbye to the deceased for prayer. Kutya memorial is the most important dish on this day. It symbolizes our faith in the resurrection and eternal life in the Kingdom of Heaven. It is consecrated in the church (or some of its ingredients) and only after that they put it on the table to taste. At the same time, kolivo is the first dish that must be tasted at the memorial table (three times). Moreover, it should never be thrown away. In the old days, this dish was handed out to the poor "for the remembrance of the soul."