Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
508
Calories
13g
Protein
25g
Fat
57g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup(s) long grain rice.
- 1 cup(s) of whole milk (skim milk for the die conscious).
- 2 cup(s) of heavy cream.
- 2 tsp. of salt.
- 15 tblsp of butter.
Directions
1
1.Heat the milk to scalding temperature.
2
2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes
3
3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.
4
4.while the butter is melting take some of it and sprinkle on top of the rice.
5
5.Let it cook for 20-30 minutes more, until the rice is brown on top.
6
Category:Egyptian Recipes
7
Category:Egyptian Desserts
Recipe sourced from
fandom