Recipe courtesy of Michelle McKenzie
Episode: Beyond the Plate
1 hr 45 min
5 min
4 servings


  • 3 cups whole milk 
  • 1 teaspoon sea salt 
  • 2 egg yolks 
  • 1 1/2 cups short-grain rice (I use paella rice, but arborio or even sushi rice would work wonderfully) 
  • 3 tablespoons unsalted butter 


Special equipment: Clay Bram

Preheat the oven to 385 degrees F.

Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.

Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Egyptian Rice Cooked in a Clay Bram

Recipe courtesy of Michelle McKenzie

Egyptian Lentils and Rice (Koushry)

Recipe courtesy of Tanya Holland

Arroz con Leche

Recipe courtesy of Ingrid Hoffmann

Coconut Rice n' Peas

Recipe courtesy of Sunny Anderson

White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds

Recipe courtesy of Bobby Flay

Bal's Rice Pudding

Recipe courtesy of Bal Arneson

Magnolia's Vanilla Cupcake

Recipe courtesy of Allysa Torey

Creme Caramel

Recipe courtesy of Alex Guarnaschelli


So Much Pretty Food Here