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Georgia · Adjara

Kobuleti Majuni

A chilled Kobuleti rice sweet balances honeyed sweetness with a distinct black-pepper warmth.

Georgian home recipeGeorgian dish
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Three clear dessert cups of chilled Kobuleti majuni, showing glossy rice grains and black-pepper flecks.
Yield8 small servings
ServingOne of eight portions
At a glanceEasy; frequent stirring required
At a glanceNo declared major allergens; contains honey
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The dish

About Kobuleti Majuni

### Ajarian Sweet-and-Pepper Rice Dessert

A chilled Kobuleti rice sweet balances honeyed sweetness with a distinct black-pepper warmth.

Majuni is a little-known celebratory dish associated with Kobuleti in Adjara. Accounts describe it as wedding food, with occasional memorial use, and recipes vary between households.

This measured home version follows a documented rice, sugar, honey and black-pepper recipe. It is cooked until cohesive, then chilled; the intended taste is distinctly sweet with a warm, bitter edge from pepper.

Majuni is traditionally served cold. This recipe keeps the ingredient list focused on the documented Kobuleti rice version.

Cook the dish

Ingredients

Kobuleti Majuni

Ingredients

  • 200 gshort- or round-grain white rice, rinsed briefly
  • 800 mlwater
  • 200 ggranulated sugar
  • 13 g(about 2 tsp) honey
  • 1.2 g(about ½ tsp) finely ground black pepper
Method

Method

  1. Rinse the rice briefly under cool water; do not wash until perfectly clear. Put it in a heavy saucepan with 800 ml water and bring to a gentle boil.

  2. Lower the heat, partly cover and simmer gently for 35–40 minutes, stirring often and scraping the base. The rice should be very soft and the mixture thick and porridge-like; add a little hot water only if it catches before softening.

  3. Stir in the sugar, honey and black pepper until evenly distributed. Keep at a low simmer for 10 minutes, stirring continuously so the sugar does not stick or scorch.

  4. Use the back of a sturdy wooden spoon to press and beat the rice against the sides of the pan until the mixture looks cohesive and glossy, while some softened grains remain visible.

  5. Spoon into a shallow, clean container no deeper than 3 cm. Cool rapidly and place in the refrigerator within 1 hour; chill until completely cold and set, about 2 hours.

  6. Serve cold in small portions. Keep the remainder refrigerated at 5 °C or colder and use within 1 day; discard any portion left out for more than 2 hours.

Practical guidance

Helpful tips

  • The source formula scales 1 kg rice with 1 kg sugar, 3 tablespoons honey and 3 teaspoons black pepper; this small-batch version preserves that ratio. A short- or round-grain rice gives the soft, cohesive texture. The dessert is served cold, not reheated.
  • Stir often and scrape the pan base, especially after adding the sugar.
Serving and storage

Serving and storage

The source formula scales 1 kg rice with 1 kg sugar, 3 tablespoons honey and 3 teaspoons black pepper; this small-batch version preserves that ratio. A short- or round-grain rice gives the soft, cohesive texture. The dessert is served cold, not reheated.

Nutrition per serving

Nutrition

  • Serving size: One-eighth batch
  • Energy: about 195 kcal
  • Carbohydrates: about 45 g
  • Protein: about 2 g
  • Fat: about 0.2 g
  • Fibre: about 0.5 g
  • Sodium: about 2 mg
Allergens and food safety

Allergens and food safety

Contains honey; never serve honey to a child under 12 months. Cooked rice must be cooled rapidly, ideally within 1 hour, refrigerated at 5 °C or colder and used within 1 day. Keep at room temperature for no longer than 2 hours. Check ingredient labels for cross-contact information.

Serving idea

Serving idea

Serve a small chilled portion after a rich meal or as part of an Ajarian celebratory table.

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