الأرز المعمر

Place two cups of washed Egyptian rice into a clay pot.

Add two tablespoons of ghee, two tablespoons of vegetable oil, and one tablespoon of homemade cream to the rice.

Mix the ingredients well by hand until the rice is evenly coated.

Add a pinch of salt to the two cups of hot milk.

Pour the milk over the rice in the pot, then add one cup of hot water.

Stir gently to combine the liquids with the rice.

Let the rice soak in the pot for about 30 minutes.

In a separate bowl, whisk together five tablespoons of smoked milk and two tablespoons of homemade cream until smooth.

Pour this mixture over the top of the rice in the pot.

Place the pot in a preheated oven at 180°C (356°F).

Start by placing it under the top broiler for a few minutes to give it a light golden color and prevent the milk from bubbling over.

Once it’s lightly browned, move the pot to the lower rack and continue baking at 180°C for 40–45 minutes until fully cooked.

Remove from the oven and serve hot.