Egyptian Béchamel Rice

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EGYPTIAN BÉCHAMEL RICE

Yield 8

Prep time

15 Min

Cook time

45 Min

Inactive time

15 Min

Bake Time

25 Min

Total time

1 H & 40 M

Egyptian béchamel rice is a rich and comforting baked dish that combines layers of creamy béchamel sauce, seasoned ground beef, and fluffy Egyptian rice. The velvety béchamel binds the layers together, creating a deliciously smooth texture with every bite. A hint of nutmeg in the sauce enhances the warm, savory flavors, while a quick broil at the end gives the top a golden finish. This dish is a favorite in Egyptian households, often served as a hearty main course for family gatherings and special occasions.

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Ingredients

For the Béchamel Sauce:

• 6 tablespoons clarified butter
• ¾ cup flour
• 6 cups milk
• ground nutmeg
• sea salt
• black pepper

For the Rice:

• 1 tablespoon clarified butter
• 1½ cups Egyptian rice, medium grain
• approximately 3 cups water

For the Filling:

• olive oil
• 1 yellow onion
• 2 pounds 80% lean ground beef
• ground coriander
• sea salt
• black pepper
• white pepper
• ¼ cup tomato sauce
• 2 cups peas
• ground cumin

Instructions

Prepare the Béchamel Sauce:

1. Melt 6 tablespoons clarified butter in a large saucepan over medium-high heat.
2. Whisk in ¾ cup flour and cook until the roux develops a light golden-brown color.
3. Pour in 6 cups milk gradually while whisking continuously to prevent lumps from forming.
4. Season with ground nutmeg, sea salt, and black pepper to taste.
5. Continue whisking frequently for approximately 30 minutes, or until the béchamel sauce becomes thick and smooth.

Cook the Rice:

1. Melt 1 tablespoon clarified butter in a pot over medium heat.
2. Stir in 1½ cups washed Egyptian rice until evenly coated with the clarified butter.
3. Pour in approximately 3 cups water and bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for approximately 12 minutes, or until the rice is fully cooked.
5. Remove the rice from the heat and set aside.

Prepare the Filling:

1. Heat a drizzle of olive oil in a large skillet over medium heat.
2. Add 1 diced yellow onion and cook until softened and translucent.
3. Add 2 pounds 80% lean ground beef and cook while breaking it apart with a spoon.
4. Season with ground coriander, sea salt, black pepper, and white pepper to taste.
5. Stir in ¼ cup tomato sauce, 2 cups peas, and a pinch of ground cumin once the beef is fully browned.
6. Mix well and remove the skillet from the heat.

Assemble the Dish and Bake:

1. Spread a thin layer of the prepared béchamel sauce across the bottom of a baking dish.
2. Layer half of the cooked rice evenly over the béchamel sauce.
3. Spread the seasoned beef and pea filling over the rice.
4. Cover the filling with the remaining rice.
5. Pour the remaining béchamel sauce evenly over the top.
6. Bake the béchamel rice in the oven at 400°F for approximately 20 minutes.
7. Switch the oven to the broil setting and broil for 2–3 minutes, or until the top develops a golden-brown color.

Rest and Serve:

1. Allow it to rest for at least 15 minutes before slicing.
2. Cut into portions and enjoy.

Notes

Why Resting Matters:

Allowing the béchamel rice to rest after baking is an important step that affects both the texture and presentation of the dish. When the béchamel sauce is fresh out of the oven, it is at its loosest consistency. If you cut into the dish immediately, the layers may slide apart and the filling can mix with the rice and sauce.

As the dish cools, the béchamel naturally thickens and firms up. This allows it to act as a binder, holding the layers together and making it much easier to cut clean, structured slices that showcase the distinct layers of rice, filling, and béchamel.

You can absolutely serve the dish steaming hot if you prefer. Just keep in mind that the layers will be softer and less defined, creating a creamier, more casserole-like texture. For the cleanest slices and best presentation, allow the dish to rest for at least 15 minutes before serving.

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