Egyptian Rice

Egyptian Rice

Egyptian Rice

Yield: Serves 4-6


2 cups whole milk

1 cup short grain or sushi rice

½ tsp. salt

1 Tbsp. butter

Freshly ground black pepper


Oven Temperature: 550-580 degrees

Flame Height: 2

Combine the milk, rice and salt in a 1-quart bram* and dot with butter.  Top with plenty of pepper and place in the doorway uncovered. Bake for 45 minutes to an hour, rotating the bram 180 degrees every 15-20 minutes.  It will form a browned crust which covers soft and creamy rice.


*A bram is an open casserole with high sides and may be purchased through

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