Best Biram Ruz Egyptian Rice Casserole Recipes

Biram Ruz image

Provided by LikeItLoveIt

Categories Dessert

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 5

2 cups uncooked long grain rice
2 cups whole milk (skim milk for the diet conscience)
2 cups heavy cream (whole milk)
1/2 teaspoon salt
1 tablespoon butter

Steps:

Heat the milk to scalding temperature.
Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes.
Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice.
Let it cook for 20-30 minutes more, until the rice is brown on top.

Nutrition Facts : Calories 677.5, Fat 41.2, SaturatedFat 25.3, Cholesterol 146.3, Sodium 327.8, Carbohydrate 66.2, Fiber 1, Sugar 5.3, Protein 10.4

Ruzz Bi I Mukassarat - Egyptian Rice With Nuts image

Provided by Mia in Germany

Categories White Rice

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 cups rice
1 medium onion
3 cups chicken stock
1 tablespoon raisins
1 tablespoon peanuts
1 tablespoon almonds, blanched
1 tablespoon pine nuts
1 teaspoon sugar
2 tablespoons butter
salt, to taste

Steps:

Finely chop onion.
In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
Add rice, fry, stirring, until slightly glassy.
Add stock, salt to taste (if necessary).
Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
Turn off heat and let the rice stand for 10 more minutes, still covered.
Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.