Biram Ruzz (Molded Baked Rice With Chicken) Recipe

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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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    23:22:00

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    Mark: Save Subj: Tablespoons/L Mid East091-116 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAAAAA AAAA AAA

* Per serving · 4 servings · Values may vary.