Egyptian Muammar rice
Ingredients
- Egyptian rice: a kilo and a half
- Onion: 1 piece (chopped)
- Salt: a teaspoon
- Black pepper: half a teaspoon
- Cinnamon: a quarter of a teaspoon
- Milk: 2 cups
- Chicken broth: a cup
- Butter: 2 tablespoons
- Cream: 2 tablespoons
- Cinnamon: to taste (for garnish)
How to prepare
- Start by soaking the rice in a quantity of lukewarm water for 15 minutes, then wash it and drain it well from the water.
- Preheat the oven to 200 degrees Celsius and grease a casserole, deep pot or Pyrex tray with a little butter.
- Fry the chopped onion in a little oil, then add a small amount of pepper, salt and cinnamon until it wilts and turns golden.
- Pour the rice over the onion mixture and stir well, then pour the entire mixture into the tajine or special saucepan.
- Mix the milk, cream and butter in a saucepan and then put it on the fire for a few minutes until it starts to boil, stirring slowly constantly.
- Pour the milk mixture over the rice in the casserole, then cover it well with tin foil and place it inside the preheated oven after lowering the temperature to 180°C until the casserole is cooked and the liquid dries up and the rice is completely absorbed for 30-45 minutes.
- Take the casserole out of the oven, then remove the tin, then return it to the oven to turn red and golden for 10 minutes only.
- Serve the casserole hot after garnishing its surface with a little ground cinnamon.
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