Egyptian Baked Rice Recipe

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Indulge in the delightful flavors of buttery and creamy Egyptian rice, a dish that’s part of our cherished childhood memories!

Egyptian Baked Rice Recipe

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• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 8 1x
• Category: Main Course

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Ingredients

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• 4 cups short grain rice
• 8 tbsp butter at room temperature
• 1 cup sour cream
• 1 tbsp sea salt
• 2–3 tsp black pepper (adjust to taste)
• 1 cup heavy cream or whole milk
• 1 cup clotted cream (aka ishta)
• 2 cups beef broth

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash the rice until the water runs clear—don’t skip this step!
3. In a bowl, combine rice, salt, and pepper, ensuring the rice is well-coated.
4. In a 4-quart Dutch oven, coat the inside with butter and sour cream evenly.
5. Add rice, heavy cream (or milk), clotted cream, and broth without stirring. A gentle swirl is okay, but avoid touching the bottom and sides.
6. Cover and bake for 2 hours at 350 degrees Fahrenheit.
7. Remove from the oven and serve immediately.

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Notes

• For delayed serving, wrap the covered Dutch oven in a blanket or towel to retain heat for hours, keeping the rice tender.
• If clotted cream is unavailable, substitute with heavy cream or whole milk.
• Enhance the dish by adding tender braised beef before baking.
• Note that baking at 375 degrees Fahrenheit worked well for our oven, but some found it too high, resulting in overly crispy rice. Adjust accordingly.