This is an Egyptian rice cooked with milk in the oven. It is simple to make. I usually make it with sides of breaded chicken and salad. The original recipe does not include cheese but I add it anyways. It takes few minutes to mix and about 45 minutes to bake. The kids really enjoy it. It's my go-to recipe for busy days. Especially when the kids are going through a picky period.
- 1 cup medium grain rice
- 2.5 cup milk (or 1 cup water and 1.5 milk)
- 2 tablespoons vegetarian Ghee (or 3 tablespoons butter)
- Salt to taste (about 0.5 tablespoons)
- 1/2 cup shredded mozzarella cheese (optional)
Pre-heat the oven to 450 °F or 230 °C. In a 9" x 9" baking pan add all the above ingredients. Make sure the milk is not reaching the rim of the pan. The milk will boil and overflow. Give yourself a good 2.5" to 3" buffer from the rim to the milk (I tend to use an oven linear so it catches the overflow). Mix the ingredients to make sure that the salt won't be concentrated in one part of the meal as well as try to spread the rice on the bottom.
Cook for about 35-45 minutes or until the rice is cooked and milk is dry. The milk will form a layer on top of the rice that will look burn but that is ok. I usually just take it off after I take it out of the oven. Enjoy!
You can multiply the recipe and it will work really well. It is my go-to recipe for potluck dinners or when people are coming over. It is a very flexible recipe that is easy to play with. Some people added shredded cooked chicken to it. You can get creative.
If you cut it into 4 pieces. Then each piece is 396 calories
To see how the calories are calculated please check "Why calorie counting will change your life"