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Al-Ahram Weekly 13 - 19 May 1999 Issue No. 429 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 13 - 19 May 1999 Issue No. 429
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Features Books Travel Living Sports People Time Out Chronicles Cartoons Letters Baked rice
By Moushira Abdel-Malek
Ingredients:
2 cups rice (short grain)
1 litre whole milk
1 chicken stock cube
1 tsp. salt
1 tbsp. corn oil
1 tbsp. butter
2 tbsp. cream
Method:
Wash the rice until the water runs clear. Strain well and place in a large deep oven dish. Combine milk, stock cube and salt in a large pan. Bring to the boil, stirring occasionally. Pour over the rice, cov-r and leave to soak for half an hour. Preheat oven at 220¡C. Add oil and butter to rice, stir-ing them in with a spoon. Add the cream sparingly on top and bake uncovered for one hour or less, until top is browned. Serve with grilled veal chops and a rich green salad, or aside with baked chicken and gravy, beetroot salad and sautéed veg-tables.
