Recipe courtesy of Michelle McKenzie

Egyptian Rice Cooked in a Clay Bram

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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
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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


Special equipment:
Clay Bram
  1. Preheat the oven to 385 degrees F.
  2. Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
  3. 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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