Egyptian Baked Rice | Roz Ma'amar
- The Egyptian Cook
- Feb 2
- 2 min read
Updated: Feb 3
Egyptian baked rice, or "roz ma'amar,", 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.
Ingredients
(Seasonings should be added to taste.)
1 ½ cups long grain rice
sea salt
3 cups milk
3 tablespoons clarified butter
Instructions
Prepare the Rice
Start by adding the long-grain rice to a baking dish. Sprinkle in sea salt and gently mix so the salt is evenly distributed throughout the rice. This step sets the base flavor for the entire dish, so don’t skip it.
Why I Use Long-Grain Rice
For roz maamar, I prefer long-grain rice over traditional Egyptian medium-grain rice. Long-grain rice absorbs the milk more evenly as it bakes, giving you a creamy, set consistency without turning mushy or wet.
Medium-grain rice can release more starch and soften too quickly, which often leads to a heavier, almost pudding-like texture. Long-grain rice, on the other hand, keeps its structure while still soaking up all that milk and butter— resulting in distinct, tender grains suspended in thickened milk, exactly how roz maamar should be.
Heat the Milk
In a saucepan over medium heat, warm up the milk, stirring frequently so it doesn’t scorch. For the milk-to-rice ratio, use at least 1½ cups of milk for every one cup of rice, and go up to a 2:1 ratio if you want a richer, creamier roz ma'amar— this is my preferred way. Bring the milk to a light boil; you’ll know it’s ready when small bubbles begin forming along the edges.
Assemble the Dish
Carefully pour the hot milk over the rice, making sure everything is evenly covered. Add the clarified butter on top, and at this point, the dish is ready to go into the oven.
Keep It Simple... The Traditional Way
You may see other versions of baked rice that use broth, sour cream, cheese, or extra seasonings. That’s fine, but that’s not how roz maamar is traditionally made in baladi (home-style) Egyptian cooking.
Roz maamar relies on just a few ingredients (rice, salt, milk, clarified butter) to create its signature flavor and texture. Adding broth or heavy seasonings masks the natural richness of the milk and takes the dish in a completely different direction.
If you enjoy experimenting, feel free. But if you want authentic, baladi roz maamar, simplicity is the point.
Bake Until Golden
Bake the roz maamar at 400°F for 10–15 minutes to get things started. Once the top begins to develop a light golden color, lower the oven temperature to 350°F and continue baking for another 35 minutes. When it comes out of the oven, you should have a beautifully set rice with a deep golden-brown crust on top—which, let’s be honest, is the best part.
Okay, khalas! If you try my recipe, post it on Instagram
and tag me @theegyptiancook... or else I will yell at you!
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