Biram Ruz Egyptian Rice Casserole Recipes

BIRAM RUZ - EGYPTIAN RICE CASSEROLE

Steps:

• Heat milk and heavy cream to a light boil.
• Put rice in casserole dish, adding hot milk and cream. Stir in salt.
• Bake at 400ºF for 35 minutes.
• Just before done baking, cut butter in very small pats, spreading it on top of the rice.
• Allow to cook for an additional 20 minutes or until the rice has browned on the top.
• Serving Suggestions:.
• Biram ruz is served with chicken or lamb. Chicken is served over the rice or mixed in with it.

EGYPTIAN RICE COOKED IN A CLAY BRAM

Steps:

• Preheat the oven to 385 degrees F.
• Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
• Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.

BIRAM RUZ (BAKED RICE)

Steps:

• 1.Heat the milk to scalding temperature. 2.Put the rice in the beram (Clay pot), 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.

BIRAM RUZ

Steps:

• Heat the milk to scalding temperature.
• Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes.
• Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice.
• Let it cook for 20-30 minutes more, until the rice is brown on top.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

EGYPTIAN BAMIA

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
• Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
• Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.