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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice several times, and keep it in water for about ½ an hour. | 2. Pre-heat the oven, very high 500. | 3. Your oven may be less powerful. | 4. Therefore, it may take more time to cook. | 5. Grease a large (TALL because milk rise) oven pot with butter and put the remaining 4 OZ. | 6. (1 and 1/2 sticks) of butter in the pot. | 7. Then, put the pot in the hot oven until the all the butter is melted. | 8. Drain the water from the rice. | 9. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice, and mix well. | 10. Put the rice in the oven pot and cover it with five cups of milk. | 11. The heat should be about 500, cook for fifteen minutes or until it start boiling. | 12. Reduce the heat to 300 for another 25 minutes or more. | 13. Check the rice with a knife every 5 minutes. | 14. If the knife contain rice, leave it for another 5 or 10 more minutes. | 15. Keep checking every 5 minutes until it is cooked and its face becomes brown. | 16. Optional: Boil for a few minutes, small pieces of Lam Meat OR Chicken, and add them to rice before you start cooking it. | 17. Can be eaten hot or cold. | 18. It tastes better to heat it before you eat it with tomato and cucumber salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups		2036.85	423.1875	41.847	17.76
milk	5	cups		744.2	58.316	38.43	39.894
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	1/2 - 1	cup		0.0	0.0	0.0	0.0
lamb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.