Egyptian Rice Cooked In A Clay Bram Recipes

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

The Perfect Egyptian Rice with Vermicelli image

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Provided by Gamila Salem

Categories Side Dish Rice Side Dish Recipes

Time 36m

Yield 3

Number Of Ingredients 5

Ingredients

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

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.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g

EGYPTIAN RICE COOKED IN A CLAY BRAM

Egyptian Rice Cooked in a Clay Bram image

Provided by Food Network

Categories side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups short-grain rice (I use paella rice, but arborio or even sushi rice would work wonderfully)
3 tablespoons unsalted butter
3 cups whole milk
1 teaspoon sea salt
2 egg yolks

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.

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