Egyptian Baked Rice

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EGYPTIAN BAKED RICE | ROZ MA'AMAR

Yield 2

Prep time

5 Min

Cook time

5 Min

Bake Time

45 Min

Total time

55 Min

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.

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Ingredients

• 1 ½ cups long grain rice
• sea salt
• 3 cups milk
• 3 tablespoons clarified butter

Instructions

Prepare the Rice:

1. Add 1½ cups long-grain rice to a large bowl.
2. Rinse the rice with cold water several times until the water runs mostly clear.
3. Drain the rice well to remove excess water.
4. Transfer the washed rice to a baking dish.
5. Sprinkle in sea salt and gently mix until evenly combined.

Heat the Milk:

1. Pour 3 cups milk into a saucepan over medium heat.
2. Stir frequently to prevent the milk from scorching.
3. Bring the milk to a light boil until small bubbles begin forming along the edges.

Assemble the Dish:

1. Pour the hot milk evenly over the rice.
2. Add 3 tablespoons clarified butter on top of the rice mixture.

Bake:

1. Bake the roz maamar at 400°F for 10 to 15 minutes.
2. Lower the oven temperature to 350°F once the top begins turning lightly golden.
3. Continue baking for another 35 minutes until the rice is fully set.
4. Remove the roz maamar from the oven once a deep golden-brown crust forms on top.

Notes

Why I Use Long-Grain Rice?

For roz maamar, The Egyptian Cook prefers 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.

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

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