Recipe courtesy of Michelle McKenzie
Egyptian Rice Cooked in a Clay Bram
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 473
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 67
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 12
- Cholesterol
- 114
- Sodium
- 554
- Total: 1 hr 45 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 1 hr 30 min
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.