Short-grain (round) rice

Rice porridge is great at steaming and becoming something like a dessert, especially when you add very sweet mango and coconut, which gives the dish a creamy taste. Please note: the porridge contains both sugar and mango puree. But, let us repeat, mango puree can be so sweet that you can avoid an additional encounter with sugar.

Rice porridge with birch sap is a delicate and aromatic dish embodying the ancient traditions of Russian cuisine. In ancient times, birch sap was valued for its refreshing taste and health benefits, and its combination with rice gave the porridge an amazing softness and light sweetness. Caramelized carrots add a touch of natural sweetness, while hazelnuts bring a pleasant nutty accent. This dish is perfect for a cozy breakfast or light dinner. The porridge turns out airy and rich, and its light natural sweetness makes it especially enjoyable for both children and adults. Honey can be added to taste, but thanks to the birch sap, the dish already has a natural balance of flavors. It is best served immediately to enjoy the richness of flavor nuances and the delicacy of texture. A magnificent way to touch upon Russian gastronomic traditions!

The recipe is taken from the magazine "Culinary Workshop".

Rice porridge with pumpkin in cream is a delicate and aromatic dish of Russian cuisine, perfect for breakfast or a cozy dinner. The roots of this recipe go back to traditional village kitchens where pumpkin was widely used for its sweet taste and health benefits. Cooking in cream gives the porridge a velvety texture, making it truly exquisite. The grains absorb the sweetness of the pumpkin while the creamy tenderness highlights its natural flavor. This dish not only warms but also fills with energy, creating a sense of home comfort. It can be served with nuts, honey, or cinnamon to add new flavor nuances. Such porridge is a harmonious blend of simplicity and sophistication, beloved in Russian homes.

Azerbaijani dolma is a culinary heritage that dates back to ancient times when grape leaves were used for storing and preparing food. This dish harmoniously combines juicy meat, aromatic spices, and thin grape leaves that add a special texture and richness of flavor. Dolma is tender with a slight tang from the leaves and a rich meaty aroma. It is served hot with sour cream, making the taste even softer. This dish is often prepared for holidays and family celebrations, symbolizing the hospitality and traditions of Azerbaijani cuisine. Thanks to the right combination of ingredients, dolma remains juicy and rich, filling the home with warmth and coziness.

Beef meatballs are a cozy dish of European cuisine, infused with the warmth of home. Historically, such meatballs were made in various countries by adding the most accessible ingredients to the minced meat. This recipe uses potatoes and rice, giving the meatballs a special softness and rich flavor. The aroma of fresh herbs and spices makes them particularly appetizing. Fried to a golden crust, they are baked in the oven, becoming even juicier. They can be served with sauces or sides, turning an ordinary dinner into a culinary delight.

Crab salad with corn and egg is a vibrant dish of Russian cuisine, combining freshness and tenderness. Its history is closely linked to the popularity of crab sticks in the post-Soviet space, where they became an affordable alternative to seafood. The salad attracts with its harmonious taste: sweet corn, juicy cucumbers, and soft crab sticks create a pleasant texture, while eggs and rice add heartiness. The dressing of mayonnaise with sour cream enriches the flavor, and a light saltiness emphasizes the balance of ingredients. This salad is often served at festive tables due to its simplicity and versatility – it pairs well with other appetizers. Refreshing and light, it is perfect for both everyday dinners and special occasions, providing enjoyment with every spoonful.

Turkish dolma with rice is a gastronomic masterpiece of Ottoman cuisine, infused with the aromas of the Mediterranean and the East. Tender grape leaves wrap a spicy filling of rice, pine nuts, raisins, and fresh herbs, giving the dish sweet-spicy notes. Dolma is not just food but a symbol of hospitality, often served at family gatherings and festive events. With the harmonious combination of lemon's acidity, rich olive oil flavor, and spices, it gains exquisite depth. It can be enjoyed both hot and cold, savoring the softness of the filling and the delicate aroma of the leaves. Dolma pairs perfectly with yogurt sauces and fresh vegetables, turning a meal into a true journey through Turkish culinary traditions.

Onigiri is a traditional Japanese dish with roots that go deep into antiquity. In the past, it served as convenient food for travelers and warriors due to its compactness and nutritional value. The classic flavor of onigiri combines the softness of rice, the tenderness of cream cheese, and the freshness of cucumber, complemented by the aroma of nori and the richness of lightly salted salmon. Its moderate acidity from rice vinegar balances the taste while providing a pleasant and rich texture. Onigiri is easy to take along; it's an ideal snack to enjoy at home, on the go, or at a picnic. Today, onigiri remains a symbol of Japanese cuisine valued for its simplicity, taste, and versatility.

Cabbage rolls made from young cabbage are a true embodiment of home comfort and gastronomic nostalgia of Russian cuisine. This recipe originates from the traditions of Slavic peoples, where the combination of minced meat, rice, and tender cabbage leaves creates a harmony of flavors. Young cabbage adds special juiciness and softness to the dish, while the tomato-sour cream sauce fills it with a pleasant tanginess and a light creamy note. Cabbage rolls are not only hearty but also versatile—they can be served both in everyday meals and on festive tables. They pair perfectly with fresh herbs and rye bread, complementing the rich spectrum of traditional Russian flavors. Baked to a golden hue, they promise to bring you back to memories of home and family feasts every time.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Stuffed pepper is a classic Russian dish that embodies the coziness of home cooking. Its roots trace back to Eastern European culinary traditions, where stuffed vegetables hold a special place. Sweet green pepper becomes the perfect vessel for juicy meat filling with rice, infused with the aromas of spices and vegetables. The light tang of tomato sauce, the creaminess of sour cream, and the spice of black pepper create a rich and balanced flavor. It is baked until tender, filling the home with an appetizing aroma. This dish is perfect for festive gatherings as well as cozy family dinners. It can be served with a side dish or on its own, enjoying each juicy piece soaked in rich sauce.

Cabbage rolls made from Beijing cabbage in the oven are an exquisite variation of the classic Russian dish that combines the tenderness of cabbage leaves and the juiciness of meat filling. Unlike traditional cabbage rolls, Beijing cabbage gives them a special softness and delicate taste. The history of the dish is rooted in Russian cuisine, where cabbage rolls have long been considered a hearty and homely treat. Baking in the oven makes them especially aromatic, soaking the meat and cabbage in tomato-sour cream sauce. Tender vegetables, golden carrots, and onions add depth of flavor, while rice makes the filling airy. These cabbage rolls are perfect for a family dinner and can be served with a side dish or fresh herbs. The dish combines traditions and a modern approach, making it indispensable on any table.

If you have nasturtium growing in your garden, why not make dolma from it? Especially since there are no authentic restrictions on this matter - in the Caucasus, dolma is rolled not only from grape leaves, but also from mulberry and cabbage leaves, like stuffed cabbage rolls. Nasturtium leaves have proven themselves to be great: thin, but do not tear. And a slightly noticeable bitterness remains with them even after heat treatment, and does not disappear without a trace, as happens, for example, with arugula. To be on the safe side , put a layer of chopped tomatoes on the bottom of the pan, then the tender leaves will definitely not fry to it.