Ingredients
Scale
- 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
Instructions
- 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.
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.