Rice porridge with candied fruits. A delicious start to the day: recipes for porridges with spices. Kutia with candied fruits and nuts, classic recipe

Rice with dried apricots is an excellent dish for lunch at work; it is prepared 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 of the meal, leaving pleasant 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 Chinese dishes are an unimaginable combination of sour and sweet, sweet and spicy, etc. I read somewhere that this range of combinations is due to balancing the properties of products from the point of view of Yin and Yang. This is beyond our understanding. However, even without going into mysticism and philosophy, we often prepare a homemade version of gongbao - sugar at home.

Melt a piece of butter in a large saucepan. Once the butter is melted, add the walnuts to the pan.

Add prepared dried fruits, all at once - raisins, dried apricots and candied fruits. Stirring, fry the fruit for another 4-5 minutes.

Add prepared dried fruits, all at once - raisins, dried apricots and candied fruits

Add 1-2 tsp. brown sugar. In principle, you can do the usual one. But not honey. It is believed that honey cannot be subjected to heat treatment. Add a pinch of saffron, as well as vanilla and cinnamon to taste. Rice with dried apricots should be fragrant.

Add 1-2 tsp. brown sugar, a pinch of saffron, and vanilla and cinnamon to taste

Add 2 tbsp. l. hot water, after boiling, cover the saucepan with a lid and let simmer over low heat for 10 minutes.

Add boiled rice. To stir thoroughly. Next is an important point: the rice with dried apricots should be steamed for 10 minutes.

Add boiled rice. To stir thoroughly

Cover the rice with dried apricots in a saucepan with a lid and leave on low heat. In order for moisture to actively “leave” from the rice, it is better to make several depressions in the layer of rice and the rice with dried apricots will turn out crumbly.

Rice porridge with nuts and dried fruits

Products(for 1–2 servings):
50 g rice flakes (cook for 5 minutes; I have “Clear Sun”)
100 ml milk (hot)
30 g dried fruits (I used prunes and dried cherries)
15 g nuts (I used hazelnuts and almonds)
5 g (1 tsp) sugar
A pinch of salt

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

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

Rice porridge with apple and spices

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

Recipe:
Combine cereal, milk, water and sugar in a saucepan. Place over medium heat and bring to a boil. Cover with a lid and remove from the stove.
At this time, grate the apple (after clearing it of the skin and seeds), mix the spices (if you have whole ones, grind them).
Add apple and spices to the porridge. Submit.

Rice porridge with candied fruits

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 other)

Recipe:
If you have large candied fruits, chop them.
Place cereal, sugar, and candied fruits in a saucepan. Pour in milk and stir.
Place on the stove and bring to a boil.
Cover with a lid and remove from the 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 cereal does not absorb all the milk. If you want it to be thicker, that is, there is no milk in the form of liquid in the finished porridge, add 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

Preparation:
Place cereal, sugar, salt, and coconut into a saucepan. Mix. Pour in milk and stir.
With 2 tsp. sugar, a neutral porridge is obtained, suitable for those who do not really like sweets, with 5 tsp. The result is porridge for the strongest sweet lovers. With 3 and 4 tsp. – intermediate and optimal options. I like it with 4 tsp. Sahara. My beds are small. Pay attention to the weight of sugar. I have 6 g of sugar in one teaspoon.
Cook over low heat, covered, for 5 minutes (from the start of boiling), stirring the porridge occasionally.
Remove from heat, stir. Close the lid and leave for 2 minutes. Submit.

The porridge turns out thick. If desired, you can pour (or just sprinkle a little) the porridge with a small amount of warm milk right before serving, and then stir. The porridge will become less thick.
The result is porridge with a pleasant coconut aroma.

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 - kutia with candied fruits.

This sweet porridge has been prepared by cooks 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, classic recipe

Ingredients

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

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

Undoubtedly, kutia is a real decoration of the festive table at Christmas. This dish was prepared by our ancestors, and the tradition of its preparation is hidden deep in history. However, this does not mean at all that the recipe for this dessert should be strictly the same and unchanged.

In this recipe, we have slightly modified the traditional method of preparing this sweet porridge and added candied fruits to the list of ingredients. This variation of a classic dish will not only diversify the holiday menu, but will also pleasantly surprise guests.

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

While our porridge is boiling, we are working on other ingredients

You need to sort the raisins, discard the spoiled berries and rinse well.
Then we transfer it into a deep bowl and fill it with good hot water for half an hour.
Pour milk into a small saucepan and pour poppy seeds into it, wait for the milk to boil, then reduce the heat to low and cook for 10 minutes.
Remove the saucepan from the heat, let the contents cool, and then grind the poppy seeds together with the milk in a blender into a homogeneous mass.
We rinse the walnuts (if we couldn’t find shelled ones, we first peel them), place them in a dry, clean frying pan and dry them. Afterwards we remove the skin or simply chop it finely with a knife.
If they are large, cut the candied fruits into small cubes.

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

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

On top of this kutya you can decorate with leftover candied fruits. 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 analogues of candied fruits, such as prunes and dried apricots, are soaked in order to remove all the chemicals from them and make them a little softer.

Candied fruits are completely ready for consumption and are not treated with sulfur smoke, like dried fruits, and therefore there is simply no need for soaking.

Original kutia with candied rice

Some gourmets, for a number of reasons, do not really like wheat, and therefore kutia for them does not seem to be 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 special cereals.

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

Ingredients

Round or long grain rice – 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 holiday kutya with rice cereal and candied fruits step by step

Rinse the rice thoroughly until the water becomes completely clear. While we are doing this, pour 3 cups of clean water into a saucepan, add salt and bring to a boil.
We pour the washed cereal into the bowl, wait until the water starts to boil well again, and cover with a lid. Reduce the heat to low and simmer the porridge for 20-30 minutes until the water is almost completely absorbed.
Then remove from heat, add honey and mix everything well. If desired, you can also add a very small amount of vegetable oil.
Pour boiling water over the raisins and set aside for 10-15 minutes. We cut the candied fruits very finely.
We sort through the pine nuts, discarding the darkened and spoiled seeds. Fry them a little in a dry frying pan, literally for a minute.
Pour our candied fruits into slightly cooled rice. We also drain the water from the raisins, rinse them and also add them to the porridge. Mix everything well.
Transfer the porridge to a large bowl and sprinkle toasted pine nuts on top.

We do not add nuts to the kutya itself, as this helps them stay crunchy and not lose their taste and aroma. By the way, if you find this kutia a little dry, then you can add, in addition to honey, 1-2 tablespoons of uzvar or compote.

Recipe for kutya with candied fruits in a slow cooker

Ingredients

Wheat for kutia – 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 - a pinch.

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

We sort out the wheat grains, rinse them and fill them with water. Leave it like this for several hours. Then drain off the excess, wash it again and transfer it to the multicooker bowl.
Pour in water, add salt, select the “Rice/Cereals” mode and let the device work on its own.
At the same time, we sort out the 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.
We will also need to fill the poppy seeds with hot water, but they should be kept in it for 40 minutes to an hour. Then drain the water and grind the poppy seeds using a blender.
When the ready signal sounds, open the lid of the multicooker, stir the cereal and let it cool slightly.
Dry the nuts in a frying pan and add them to the wheat, and add crushed poppy seeds there too.
We take the soaked apples out of the water (do not pour it out) and chop them very finely; we also chop the candied fruits. Transfer to the multicooker bowl.
Place the honey in the water left over from the apples and stir until it is completely dissolved. Pour the resulting solution over the cereal and mix everything thoroughly.
We close the lid of the multicooker, let the kutya stand for a while, and then serve it to the Christmas or just holiday table.

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

To the porridge! Dried ginger, ground cinnamon... A little effort and you will have an incredibly delicious breakfast. It is convenient to cook such porridges in the evening, for several days at once, and in the morning you just heat the plate in the microwave. I will prepare two porridges today: rice with ginger and semolina with vanilla.

Semolina- this is the famous Guryev porridge made with baked milk and dried fruits. You will have to tinker with it, but believe me, it should definitely be present in your culinary repertoire. This famous Russian dish is now undeservedly forgotten; if it is prepared at all, it is only served in restaurants for inquisitive tourists.

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

The first time I tried this porridge was ten years ago at the restaurant “Red Square, Building 1,” where famous Russian dishes were reconstructed from old books. There was everything in it - all kinds of nuts, various dried fruits, and creamy taste.

The old recipes, however, are quite cumbersome; our great-grandmothers skimmed the foam from the milk, then layered it with layers of semolina. I simplified the recipe, and for my Guryev porridge you just need to cook semolina, add beaten egg whites, nuts and bake in the oven. And it will turn out no worse than in Red Square!

1. Cut the vanilla pod lengthwise and remove the seeds. Place it in baked milk and bring the liquid to a boil. Add the semolina, stirring vigorously with a spoon or whisk so that there are no lumps in the porridge. Cook until it has the consistency of good sour cream. Then add butter and a third of a glass of sugar. Mix thoroughly, cover with a lid and leave for ten minutes.

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

2. Separate the whites from the yolks, beat the whites into a thick foam. Then add the yolks and almond petals to the porridge, mix and carefully fold in the whites - they will add airiness to the semolina. I sometimes make a caramel crust on top, like the famous French creme brulee. It's so fun to break it with a teaspoon!

3. Pour the mixture into portioned molds or into one large mold greased with butter. Sprinkle with remaining sugar. Place on the very top of the oven, turning on top heat and maximum temperature. After three to four minutes, when the sugar caramelizes, reduce the temperature to 180 degrees, move the porridge to the middle and bake for about another 20 minutes.

If your oven does not have top heat, skip this step. The porridge will still turn out very tasty! Prepare for two or three breakfasts at once!

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

Don't have time to mess with the sauce?! Decorate Guryev porridge with any seasonal berries and fruits or jam.

It prepares faster than Guryev’s and is ideal for everyday life.

1. Pour milk and water into a three to four liter saucepan with a thick bottom. Add round rice (our Kuban or Italian Arborio), add salt and bring to a boil. Then reduce the temperature to minimum and cover with a lid. Stir occasionally, otherwise the porridge will burn.

Usually it takes 12-15 minutes for the rice to cook. Rice porridge should be viscous and quite liquid, like oatmeal from the school cafeteria.

2. Finely chop the candied fruits. Grate the zest and root of the ginger. Add all the spices, candied fruits and butter to the porridge - it will add volume. Add sugar and stir well.

And then comes, as tailors say, fitting. Try the porridge. Do you want something sweeter? Add sugar. Thinner and more watery? Add water. Lack of creaminess and fullness? Add some full-fat milk or cream. Adjust the taste to suit 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 you reheat, 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 don’t even think about heating it in a frying pan!

Guryevskaya porridge with strawberries

Time

active - 15 minutes

passive - 25 minutes

Ingredients (for 4 servings)

For porridge:

semolina - 0.5 cups

baked milk - 2 cups

almond petals - 1 large handful

butter - 2 tbsp. spoons

sugar - 0.5 cups

eggs - 3 pcs

vanilla - 1 pod

For the sauce:

strawberries - 2 cups

balsamic vinegar - 1 teaspoon

sugar - 1 tbsp. spoon

Preparation

1. Cut the vanilla pod lengthwise and remove the seeds. Pour milk into a saucepan, place the opened pod and bring to a boil. Stirring vigorously, add the semolina and continue stirring 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 of a glass of sugar, mix thoroughly, cover with a lid 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 and almond petals to the porridge, mix and carefully fold in the whites.

3. Distribute the mixture among four serving molds and sprinkle with sugar. Place on the very top of the oven, turning on top heat and maximum temperature. After three to four minutes, reduce the temperature to 180 degrees, move the porridge to the middle and bake for about 20 minutes.

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

milk 3.2% fat - 1 glass

butter - 2 tbsp. spoons

fresh grated ginger - 1 tbsp. 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

Preparation

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 minimum, cover with a lid and cook for 12-15 minutes. Check from time to time to see 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 root of the ginger. Add all the spices, candied fruits and butter to the prepared porridge. Add sugar and stir well.