Difference between revisions of "Biram Ruz"
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5.Let it cook for 20–30 minutes more, until the [[rice]] is brown on top. | 5.Let it cook for 20–30 minutes more, until the [[rice]] is brown on top. | ||
| − | [[Category:Egyptian | + | [[Category:Egyptian cuisine]] |
[[Category:Egyptian Desserts]] | [[Category:Egyptian Desserts]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Cereals Recipes]] | [[Category:Cereals Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 14:48, 19 April 2012
Description
Ingredients
- 1 cup(s) long grain rice.
- 1 cup(s) of whole milk (skim milk for the die conscious).
- 2 cup(s) of heavy cream.
- 2 tsp. of salt.
- 15 tblsp of butter.
Directions
1.Heat the milk to scalding temperature.
2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30–40 minutes
3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.
4.while the butter is melting take some of it and sprinkle on top of the rice.
5.Let it cook for 20–30 minutes more, until the rice is brown on top.
