Egyptian Baked Rice Recipe

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Egyptian Baked Rice Recipe

Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Servings 8


  • 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


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


  • 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.

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