🇪🇬 Egypt
Roz Meammar
A countryside dish from the Delta, once baked in the village communal oven beside the bread — richest when a duck or pigeon roasts on top.
🔪 Prep: 15 min🔥 Cook: 60 min📈 Difficulty: Easy
Cooking for
6 people
✨ What makes it special
Rice baked in milk, cream, and ghee in a clay dish until the top browns into a crust everyone fights over.
Ingredients
- 500 gEgyptian short-grain rice
- 750 mlwhole milk
- 200 mlcream (or qeshta)
- 4 tbspghee
- 500 mlchicken or duck broth
- 1½ tspsalt
Method
- 1
Rinse the rice and spread it in a deep clay or oven dish.
- 2
Heat milk, broth, cream, ghee, and salt together and pour over the rice.
- 3
Bake uncovered in a medium oven until the liquid is drunk and the top turns deep gold, about an hour.
- 4
Rest ten minutes, then serve from the dish — crust distributed fairly.
🍽 On your table
How this dish looks served for 6