Rice Kutia with Raisins and Honey

Cooking method

1. Step 1:

   

   Gather the ingredients for the rice kutia. It's best to use parboiled rice for kutia so it doesn't turn into a gluey porridge after cooking. Besides raisins, you can use dried apricots and other dried fruit or nuts; chopped almonds are a common addition.

2. Step 2:

   

   Rinse the rice well, changing the water several times until it runs clear. The better you rinse the rice, the less starch is left in it and the fluffier the dish will be. Then put the rice in a pot or other metal cooking vessel. Cover it with clean cold water so the water sits about a centimeter (half an inch) above the rice.

3. Step 3:

   

   While the rice cooks, prepare the raisins and any other dried fruit you're using. Rinse the raisins under running water, removing the stems and any debris. Put them in a deep bowl, cover with boiling water, and leave for 15 minutes. Then drain and dry the raisins on a paper towel or however you like. Prepare any other dried fruit the same way and chop it finely with a knife.

4. Step 4:

   

   Set the pot over the heat, bring to a boil, and stir the rice now and then so it doesn't stick to the bottom at first. Then lower the heat to the minimum and cook the rice until the water has fully evaporated — no need to stir at this stage. Cook the rice for about 20 minutes, then turn off the heat.

5. Step 5:

   

   Stir the honey and raisins into the cooked rice. For a balanced flavor, you can add a pinch of salt if you like. While the kutia is still hot, transfer it to a deep bowl, cover it with a plate and a towel so it cools slowly. The kutia needs to cool completely before it's served at a holiday or memorial table.

6. Step 6:

   

   Garnish the top with chopped nuts or prepared dried fruit, if you like. Serve this traditional dish. Enjoy!