Pilaf with Raisins


2 cups rice
100 g / 4 oz raisins
1/2 cup clarified butter
2 tbsp butter

Wash rice, pour over with boiling water for 10 – 15 minutes. Then put rice in a pan with boiling water and cook until ready. Drain rice.

In another pot, melt the butter, add boiled rice, pour over with clarified butter, tightly cover with lid, put on low heat for 25-30 minutes.

Separately, in butter, fry raisins that have been washed and swollen in water.

When serving, add a small piece of butter in each plate with pilaf, covering butter with rice. Place raisins on top of rice.

Rice Patties


2 cups rice
5 cups water
1 tbsp sugar
1 tsp salt
1/2 cup breadcrumbs
2 tbsp butter or vegetable oil

Add washed rice to salted boiling water and cook 20-25 minutes, stirring from time to time. Cover the pot and leave thickened porridge to sweat/cool. Add sugar, and, if desired, eggs, mix well and form patties, coat in breadcrumbs and fry in butter. Serve rice patties with either sweet or mushroom sauce.

Fruit Soup with Pasta or Grain Garnish

Cook any fruit or fresh berry soup from the previous recipes. Separately cook one of the following garnishes for the soup:

1. Cook pasta (noodles, vermicelli) or rice in water, drain, and add to the soup once it it taken off the heat.

2.  Small dumplings (potato, farina, or dough)are cooked in water, drained, and added to the soup when it is taken off the heat.

Soup should be served chilled. Serve sour cream if desired.

Rice Soup-Puree


1 cup rice
3-4 cups milk
3 tbsp butter

Was rice in warm water, add to a pan with 4 cups of water, season with salt and cook 35-40 minutes. Mash rice with cooking liquid through a sieve, add hot milk, heat through and season with salt and butter. Garnish finished soup with rice — just add 1 tbsp of rice in each bowl. Serve with croutons or toasts on a side.