🍚 Roz Moammar (Egyptian Baked Rice)
Roz moammar is an Egyptian baked rice dish: short-grain rice cooked with milk, cream, butter and chicken broth in a clay pot, then baked until a golden crust forms on top. The inside is soft and creamy, the top crisp and rich. It is served as a festive side, often next to roast chicken or pigeon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g Egyptian short-grain rice
- 500 ml milk
- 200 ml cream
- 300 ml chicken broth
- 40 g butter
- 1 tsp salt
Method
- Heat the oven to 200 °C and grease a clay or oven dish with a little of the butter.
- Rinse the rice and spread it in the dish with the salt.
- Heat the milk, broth and remaining butter until just simmering and pour over the rice.
- Bake 60–70 minutes until the liquid is absorbed; pour the cream over the top for the last 20 minutes.
- Bake until the top is deep golden, then rest 10 minutes before serving.
How to make it lighter
- Replace half the cream with extra milk — the crust still forms.
- Use 20 g butter instead of 40 g.
- Serve a smaller portion as a side next to grilled chicken and salad.
History
Roz moammar is a traditional dish of Egyptian home cooking, especially in the countryside, where it is baked in a clay pot called a bram and served at family gatherings and celebrations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →