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NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality.
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This mold, therefore, is mainly composed of rice (about 9 c. when cooked), and the chicken is more or possibly less a flavorful accompaniment for the rice.
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Preheat the oven to 400 degrees (F).
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Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 qt casserole or possibly baking dish with the 4 Tbsp.
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of softened butter.
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Spread 1 c. of the rice proportionately in the dish, arrange the pcs of chicken skin side up on top and sprinkle them liberally with salt and pepper.
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In a small saucepan, bring the lowfat milk, cream and 2 c. of the stock to a boil over high heat and pour over the chicken.
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Spread the rest of the rice on top and dot proportionately with the 2 Tbsp.
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of the cut up butter.
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Bake uncovered on the lowest shelf of the oven for 15 min.
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Meanwhile, bring the remaining 2 c. of stock to a simmer in a small saucepan and keep it barely simmering over low heat.
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Pour 1 c. of the simmering stock into the casserole and bake for 15 min longer.
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Pour in the remaining stock and transfer the casserole to the upper third of the oven.
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Continue baking for another 30 min, then remove the casserole from the oven, cover tightly with a lid or possibly foil and let it rest at room temperature for about 20 min.
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To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 min longer.
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Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them.
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The biram ruzz should slide out easily.
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Serve at once.
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90 of 116
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Mark: Save Subj: Tablespoons/L Mid East091-116 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAAAAA AAAA AAA
