Tuesday,21 November, 2017
Current issue | Issue 1253, ( 2 - 8 July 2015)
Tuesday,21 November, 2017
Issue 1253, ( 2 - 8 July 2015)

Ahram Weekly

Baked creamy rice tagine (Roz muammar)

Serves 6

Ingredients:
1.5 cups Egyptian rice
1 litre whole fresh dairy milk
2 chicken bouillons
1/2 cup pouring cream
50 gm butter
Salt (tiny pinch) + pepper

Method:
Wash rice well.  Drain.  Place in a two-litre capacity tagine.  In a medium pan, bring the milk to a boil; stirring constantly for seven to ten minutes. Within the process of boiling, add salt, pepper and bouillons; to dissolve while stirring.  Add butter at the last minute; to melt.  Remove from heat and immediately pour over rice in tagine.  Cover tagine at least for one hour.  This step allows the rice grains to impregnate with the milk and butter mixture, while at the same time, eliminates sogginess as well.  When ready to bake, stir from bottom to top, by means of a metal ladling spoon; in case some rice is stuck at the bottom of the tagine.  Pour the cream over.  Stir to mix.  Place tagine, uncovered, on the middle shelf of a preheated oven, at 200 degrees C.  When top reaches a golden brown colour, the rice is then done; (approximately 75 to 90 minutes).  Remove carefully from oven; it is piping hot.  Allow to slightly cool down and rest; almost for 10 minutes.  Serve aside of grilled or fried meat or chicken and a rich salad.

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