Egyptian Baked Rice | Roz Ma'amar

Egyptian Baked Rice | Roz Ma'amar

Egyptian baked rice, or "Roz Maamar,", is a comforting and rich dish that's a staple in Egyptian cuisine. This oven-baked recipe combines creamy milk, tender long-grain rice, and buttery goodness, creating a perfectly golden crust on top. Known for its simplicity and indulgent flavor, it’s a versatile side dish that pairs beautifully with stews, grilled meats, or as a hearty standalone meal. Perfectly creamy on the inside and crisp on the outside, Egyptian baked rice is a celebration of texture and taste.

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Ingredients

(Seasonings should be added to taste.)

• 3 cups milk

• 1 ½ cups long grain rice

• 3 tablespoons unsalted butter

• sea salt

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Instructions

Preparing the Milk

Begin by heating the milk over medium-low heat. Stir it frequently to prevent scorching and ensure it heats evenly. This step helps infuse the milk with a smooth and creamy consistency, which is key to the dish.

Assembling the Dish

While the milk is heating, add the long-grain rice to a baking dish. Sprinkle in a pinch of sea salt and mix to distribute it evenly. Once the milk is warmed, pour it over the rice and add the unsalted butter, allowing it to melt and coat the ingredients.

Baking the Dish

Place the baking dish in a preheated oven. Start by baking it at 400°F for the first 10 minutes. This high temperature will create a lightly golden-brown crust on the top layer. After 10 minutes, reduce the temperature to 350°F and continue baking for another 35 minutes. This slower cooking process ensures the rice absorbs the milk and becomes tender and flavorful.