Baked creamy rice

Baked creamy rice

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This rice goes well with roast chicken or duck and is traditionally baked in a clay pot. In Arabic it is called ‘roz me’ammar’.

Ingredients

Quantity Ingredient
250g short-grain rice
2 teaspoons salt
1 teaspoon caster sugar
500ml full-cream milk
50g butter
50ml ishta

Method

  1. Preheat the oven to 150°C. Butter a 20 x 25 cm (1 litre) ovenproof dish or clay pot.
  2. Wash the rice under cold running water, then soak in fresh water for half an hour.
  3. In a bowl, mix together the drained rice, salt and sugar. Pour into the greased ovenproof dish and pour the milk over it. Cut the butter into cubes and dot over the top of the rice. Cover the dish with foil and bake for 30 minutes.
  4. After 30 minutes, give the rice a good stir and dot the top with the fresh cream. Return to the oven, uncovered, for a final 30 minutes or until the rice is tender and creamy and browned on top.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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