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Egyptian Baked Rice

Egyptian Baked Rice

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Yield:  generously serves 4
Prep Time:  10 minutes
Cook Time: 1 hour

This is a very traditional Egyptian rice dish that’s super easy to make and very good. It’s always cooked in a bram, an open casserole with high sides. It has a slightly creamy texture and can accompany any dish you’d normally serve with plain white rice. In Egypt, they use very generous amounts of ground black pepper over the top before putting it in the oven.


1½ to 2 qt. bram (see notes)


2 cups sushi or short grain rice (see notes)
4 cups whole milk
1 tsp. salt
2 tbsp. butter
Freshly ground black pepper to taste


Preheat oven to 385º F.

Place rice and milk in pot. Add about 1 teaspoon of salt and stir. Distribute butter in thin shavings over surface. Top with generous amount of freshly ground pepper. Place on baking sheet as safeguard from spills. Bake for about 1 hour, checking after 30 minutes to make sure it is not bubbling over. Rice is done when you see a rich golden brown crust.


BRAM: This recipe is sized for our medium brams. If using a smaller or larger size, simply adjust the recipe accordingly. The ratio is one part rice to two parts milk. The ingredients should fill most of the pot before cooking, coming up to about 1 inch below the top of the pot.

RICE: In Egypt, this recipe is made with their traditional short grain rice that is very similar to sushi rice. This Japanese short grain rice is widely available in stores and works best to give you authentic results and a creamy texture. You can substitute it for medium or long grain rice such as basmati or jasmine, but expect a less creamy and much drier texture. Either way is good.