Egyptian Rice Cooked in a Clay Bram

Name: Egyptian Rice Cooked in a Clay Bram
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Cuisine: middle-eastern
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

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Level: Easy
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

Ingredients

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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.