How to make perennial rice

كيفية عمل الأرز المعمر
كيفية عمل الأرز المعمر

perennial rice

cooking time twenty-five minutes
enough for Four to six people


  • Two cups of low-fat milk.
  • One and a half cups of short-grain rice.
  • A cup of chicken broth.
  • Two tablespoons of cream and butter.
  • Small spoon of salt.
  • ¼ teaspoon of cinnamon.
  • A finely chopped small onion.
  • Sprinkle with black pepper.
  • cinnamon;

how to prepare

  • Soak the rice in water for fifteen minutes, then drain.
  • Grease a baking dish or pot with butter and preheat the oven to a temperature of three hundred and fifty degrees Celsius.
  • Mix each of the following: onion, salt, pepper and cinnamon until the onion becomes tender, toss it with rice, then put the mixture in the baking dish.
  • Heat the milk, stock, butter and cream to a boil, then pour it over the rice, cover the dish, put it in the oven and cook for twenty-five to thirty minutes until the rice becomes dry and the liquid is absorbed.
  • Garnish the rice with cinnamon, then serve it hot.

Muammar rice with kofta

Preparation time eight minutes
cooking time sixty minutes
enough for six persons


  • Five hundred grams of meat kofta.
  • Two tablespoons of tomato paste and corn oil.
  • Small spoon of salt.
  • Half a teaspoon of fine cardamom.
  • ¼ teaspoon of black pepper.
  • Three cups of short-grain rice.
  • Two cups of broth and milk.
  • A cup of cream.
  • Half a cup of water.
  • A quarter cup of vinegar.

how to prepare

  • Wash the rice and soak it in water for fifteen minutes, and bring a suitable sized pot.
  • Shape the kofta into medium-sized balls.
  • Heat the oil in a frying pan, then add the kefta and stir, then add: cardamom, salt, black pepper, vinegar and tomato paste and let boil until a light sauce is obtained .
  • Strain the rice, put a third of the rice in the casserole, then put the kefta and the sauce, then put the rest of the rice to cover the kefta, then pour the milk and the broth.
  • Distribute the cream without stirring, then cover the casserole, and put it in the oven at a temperature of one hundred and eighty degrees Celsius for sixty minutes until the rice is cooked, lift the lid and leave it for ten minutes until it turns golden.

Muammar rice with chicken

Preparation time 15 minutes
cooking time 15 minutes
enough for two people
Difficulty level easy
cooking mode Boil, bake and roast


  • Semi-cooked and chopped chicken.
  • Two cups of Egyptian rice.
  • A small amount of ghee for greasing.
  • A cup of chicken broth.
  • Half a cup of milk.
  • Cream or crème fraîche – your choice.

how to prepare

  • Put the rice and ghee in a pan on the gas for five minutes; to distort it.
  • Add the broth and milk to the rice, cover the pan and cook over low heat for twenty minutes.
  • Place half of the cooked rice in the bottom of the oven casserole, then add a layer of boiled chicken, then the rest of the rice.
  • Grease the surface of the rice well with ghee, and add a little cream, or fresh cream.
  • Put the tagine in a preheated oven for fifteen minutes at a temperature of 180 degrees Celsius, and serve it hot.

sour aged rice

Preparation time 20 minutes
cooking time 60 minutes
enough for 4 people
cooking mode Boil and cook


  • Two cups of Egyptian rice.
  • Half a teaspoon of black pepper.
  • Four cups of milk.
  • A teaspoon of vanilla.
  • A cup of broth.
  • Whole chicken cut up.
  • tablespoon of butter.
  • A cup of cream.
  • Small spoon of salt.

how to prepare

  • Put the chicken in a saucepan over medium heat and leave it until cooked.
  • Wash the rice well, soak it in lukewarm water for half an hour, then drain well.
  • Add black pepper and salt to the rice and mix the ingredients well.
  • Add half a cup of cream to the rice and stir the mixture until well blended.
  • Add the butter to the rice and mix the ingredients well.
  • Grease the baking sheet with a little ghee, put half the rice on it, then add the chicken over the rice, then add the remaining half of the rice over the chicken.
  • Mix the milk with the salt and vanilla, heat it on the stove and pour the mixture over the rice with the chicken broth.
  • Heat the oven to 180 degrees Celsius, then insert the tray into the oven for an hour until the ingredients are cooked, after which the face is browned and served hot.


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