Porridge with honey

Kasha is the favorite food of Russians. This is the main dish of the table of our ancestors. “Schi and porridge are our breadwinners,” says the proverb. Lunch without porridge is not at lunchtime. As they say, you can't feed a Russian peasant without porridge. The variety of types of cereals is due to the many cereal crops that we grow.

Ritual ceremonies are also associated with porridges - christenings, weddings, commemorations. Sweet cereals cooked on honey sat were widespread. Honey was also added to ready-made, cooked cereals before serving or on the table. It seems that crumbly cereals are most combined with honey - wheat, barley, buckwheat, and also semolina.

Wheat porridge with honey and poppy seeds

400 g wheat, 200 g honey, 200 g poppy. Well-cleaned wheat is poured with water and put on fire. When it boils, they put it on a sieve, wash it with cold water and transfer it to a saucepan or pot, pour water so that it only covers the wheat, close it tightly and put it in the oven or in a well-heated Russian oven for 4 hours. When they stop, they cool.

The sorted and washed poppy is thrown onto a sieve. When the water drains, it is crushed in a mortar and stirred with honey. Wheat porridge is gradually added to the resulting mass, which should be crumbly, stirring all the time so that it is well saturated with honey. It is laid out on a dish in a slide and served for dinner.

Porridge with honey

400 g wheat, 600 g honey, 400 g poppy. Wheat is poured with water for 1 day so that it swells. Then, throwing it on a sieve, pour it into a bowl, add a little salt, pour it with water and put it in the oven or oven. Half an hour before taking out the porridge, bring honey to a boil, stir poppy seeds in it and combine with porridge: a layer of porridge - a layer of honey with poppy seeds, a layer of porridge - a layer of honey with poppy seeds. Pour porridge with honey on top.

Kolivo

2 cups of barley groats, 1 cup of milk and poppy seeds, 3 liters of water, 3 tablespoons of honey, 2 tablespoons of currant or cranberry jam.

The groats boiled on a light fire are transferred to another bowl, poured with milk and boiled until thickened, stirring all the time so as not to burn.

Poppy is prepared separately. Brew it with steep boiling water to steam it out. After 5 minutes, the water is drained, the poppy seeds are washed, poured with boiling water again and, as soon as droplets of fat appear on the surface of the water, it is drained. Steamed poppy is crushed in a mortar, adding a little boiling water. Crushed poppy seeds are mixed with porridge, honey is added, put on low heat for 5-7 minutes, stirring continuously. The finished kolivo is seasoned with jam.

Guryev porridge

0.5 cups of semolina, 0.5 kg of nuts, 0.5 cups of honey and jam, 1.25 liters of milk, 2 tablespoons of butter, 3-4 teaspoons of ground lemon zest.

Nuts, peeled from the shell and film, are crushed in a mortar. A little milk is poured into a flat dish, placed in a very hot oven and the resulting browned skins are removed. On the rest of the milk, thick porridge is boiled, nuts, honey, butter, zest are put into it and mixed well. Porridge is applied to a deep frying pan or a wide enameled pan with a layer no thicker than 1 cm, covered with milk foam, a layer of porridge is again placed and again layered with foam. A little jam is added to the penultimate layer. Put in a well-heated oven for 10 minutes. Take out the finished porridge, pour jam and crushed nuts on top.

Millet porridge with fruits and honey

100 g of millet, 50 g of dried apricots and prunes, 2 tablespoons of raisins, 1 glass of milk, 60 g of honey, 1 tablespoon of butter, salt.

Millet is boiled in milk until thickened, fruits are added and put in the oven in a closed saucepan for 3-5 minutes. Ready porridge is seasoned with butter and honey, mixed well and served.

Rice porridge with honey

100 g of rice, 1 glass of water and milk, 2 tablespoons of honey, 20 g of butter, salt. Oil and honey are added to the boiled porridge.

Rice pudding with honey

1 incomplete glass of rice, 3 cups of milk, 2 tablespoons of raisins, 2 eggs, 0.5 cups of honey, salt at the tip of a teaspoon, 0.5 cups of orange juice, 1 tablespoon of orange zest.

Rice and raisins are placed in a small saucepan, milk is poured and placed in a thicker saucepan with boiling water and boiled for 40-45 minutes. Pour hot cooked rice with the rest of the ingredients, cook for another 5 minutes without a lid. Serve chilled on the table. The pudding is good with cream.

Kutya

400 g of wheat, 200 g of raisins, walnuts, honey and marmalade, 100 g of sweet almonds.

Wheat and raisins are boiled together with a little salt. Os-tudiv, spread on a dish, mixed with almonds and crushed nuts. Honey is diluted in a glass of boiled water and poured over with kutya. Topped with marmalade. Kutya can be cooked from peeled barley, rice, buckwheat. It is served at the wake.

rice - 2 cups
raisins - 1 handful
dried apricots - 1 handful
oil –– 25 g
honey - 5 tbsp. spoons
salt - to taste

I am glad to welcome you, my dear regular readers! Who came by chance - and you are welcome!

Today I will tell

How to cook rice porridge

Please measure out two cups of dry rice - we are already starting.

Food preparation

Rice, ladies and gentlemen, it is advisable to go over and remove all kinds of misunderstandings from it, in order to then eat and enjoy the taste.

Let's now rinse it, changing the water 5-6 times, so that at the end of the rinse the water is almost clear.

After pouring washed rice with warm water and leaving it to swell for about an hour, let's deal with dried apricots and raisins.

We fill them with water and after a few minutes, when all sorts of contaminants begin to move away from the dried ingredients, we rinse them thoroughly.

By the way, it is not at all necessary to use exactly dried apricots and raisins! I just like them - this is once and always at home there is a small supply - these are two. And you can successfully use prunes and other dried fruits available.

Let's prepare the honey. Preparation will consist in mixing honey with water, which will need to take 150 ml. It is possible that for many honey may be thickened and will stubbornly refuse to combine with water. It is not difficult to solve such a problem, it is enough to heat the honey, and it will become fluid.

It seems that all the preparatory operations have been completed. Let's move on to the main part of the event, to the direct preparation of the dish.

Rice porridge - cooking process

In a pot of a suitable size (preferably not enamelled!) Bring water to a boil at the rate of 2 measures of water per 1 measure of dry rice - in our case there will be 4 cups of water.

After salting the boiling water to taste, add oil to it and the rice that has been waiting for action, level it. Bringing to a boil, reduce the heat to a minimum and cook under the lid until the water is completely absorbed by the rice.

Meanwhile, prepare a sweet and tasty addition to rice. In a saucepan, or in a frying pan, or a mixture of honey and water, while stirring, bring to a boil, add clean dried fruits and, again, with occasional stirring, cook this mixture over low heat for about 10 minutes.

Guys, please do not write angry comments about the fact that heating honey over 50-60 degrees kills its healing properties! You may not believe it, but I know it. It's just that in this particular case, we use honey not as a remedy, but as a very tasty sweetener. If you still consider it impossible for yourself to treat honey this way, then add sugar instead! It will not be so tasty and hardly healthier for the body, but what a savings!

As soon as the porridge reaches readiness, turn off the fire (or remove it from the fire, if someone is cooking on an electric stove).

Add honey-dried fruit filling to the porridge, mix thoroughly, let it brew for 10 minutes. Now you can take a sample and treat the kids

If you, friends, liked the recipe, I would ask you to tell your friends and comrades on social networks about how Guryev porridge is prepared by clicking on the appropriate buttons.

All the best! And Bon Appetit! ?

Post Views: 989

rice - 2 cups
raisins - 1 handful
dried apricots - 1 handful
oil –– 25 g
honey - 5 tbsp. spoons
salt - to taste

I am glad to welcome you, my dear regular readers! Who came by chance - and you are welcome!

Today I will tell

How to cook rice porridge

Please measure out two cups of dry rice - we are already starting.

Food preparation

Rice, ladies and gentlemen, it is advisable to go over and remove all kinds of misunderstandings from it, in order to then eat and enjoy the taste.

Let's now rinse it, changing the water 5-6 times, so that at the end of the rinse the water is almost clear.

After pouring washed rice with warm water and leaving it to swell for about an hour, let's deal with dried apricots and raisins.

We fill them with water and after a few minutes, when all sorts of contaminants begin to move away from the dried ingredients, we rinse them thoroughly.

By the way, it is not at all necessary to use exactly dried apricots and raisins! I just like them - this is once and always at home there is a small supply - these are two. And you can successfully use prunes and other dried fruits available.

Let's prepare the honey. Preparation will consist in mixing honey with water, which will need to take 150 ml. It is possible that for many honey may be thickened and will stubbornly refuse to combine with water. It is not difficult to solve such a problem, it is enough to heat the honey, and it will become fluid.

It seems that all the preparatory operations have been completed. Let's move on to the main part of the event, to the direct preparation of the dish.

Rice porridge - cooking process

In a pot of a suitable size (preferably not enamelled!) Bring water to a boil at the rate of 2 measures of water per 1 measure of dry rice - in our case there will be 4 cups of water.

After salting the boiling water to taste, add oil to it and the rice that has been waiting for action, level it. Bringing to a boil, reduce the heat to a minimum and cook under the lid until the water is completely absorbed by the rice.

Meanwhile, prepare a sweet and tasty addition to rice. In a saucepan, or in a frying pan, or a mixture of honey and water, while stirring, bring to a boil, add clean dried fruits and, again, with occasional stirring, cook this mixture over low heat for about 10 minutes.

Guys, please do not write angry comments about the fact that heating honey over 50-60 degrees kills its healing properties! You may not believe it, but I know it. It's just that in this particular case, we use honey not as a remedy, but as a very tasty sweetener. If you still consider it impossible for yourself to treat honey this way, then add sugar instead! It will not be so tasty and hardly healthier for the body, but what a savings!

As soon as the porridge reaches readiness, turn off the fire (or remove it from the fire, if someone is cooking on an electric stove).