Recipe courtesy of Michelle McKenzie
Episode: Beyond the Plate
Print
Egyptian Rice Cooked in a Clay Bram
Total:
1 hr 45 min
Prep:
5 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
5 min
Inactive:
10 min
Cook:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

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.

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