This is a special baked rice that is kind of a custard. It can be made savory, as I did, but is sometimes made sweet as well (which I might try one day). While it is a simple dish to make, it is also loaded with yogurt, sammen, and cream, which makes it a special side dish, and boosts whatever meal you are making. I was served this dish in a few places while I was in Egypt, and recreated it for the family here at home. My sweet auntie bought me enough of the traditional Saudi ceramic dishes to outfit an entire kitchen (she actually bought me more, and some that were larger, and we couldn't fit them in my suitcases), so I baked mine in those. If you are using these dishes, you need to first soak them in water, then dry and proceed.

2 cups short grain rice (if you can get Egyptian rice, do)
2 cups whole milk
2/3 cup whole milk yogurt
2 tablespoons heavy cream (this would be qishta in the Arab world, but I can only find it in a can here)
2 tablespoons sammen (or ghee or unsalted butter) plus more to grease your pan(s)
2 teaspoons flake salt
freshly ground black pepper, to taste (optional)

Grease two medium oven safe dishes (or one large oven safe dish). Pre-heat the oven to 350˚F.

In a medium saucepan, combine rice, milk, yogurt, cream, sammen, salt, and black pepper (if you are using it). Heat, stirring, over medium heat, to heat all ingredients and allow you to mix them well. This isn't to cook them, just to get the yogurt, sammen, and the other ingredients to melt, heat, and mix.

Turn off the heat, then divide the rice mixture equally between your two dishes (or pour into one larger dish) and smooth the tops. Bake for 40 - 45 minutes, until the rice is fully cooked and the tops are browned. Serve as a side dish.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 9:33 AM