Biram Ruzz (molded Baked Rice With Chicken)

Paul says the church is “built on the foundation of the apostles and the prophets” (Eph. 2:20). I conclude that all we need to know for salvation and sanctification has been given to us through the teaching of the apostles and prophets, and that this teaching is now found in the Scriptures. Now that God has spoken in the last days through His Son (Heb. 1:2), we don’t need further words from Him to explain what Jesus Christ has accomplished in His ministry, death, and resurrection. Instead, we are “to contend for the faith that was delivered to the saints once for all” through the apostles and prophets (Jude 3).

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Chicken, Egypt, Middle east, Rice, Time/life	8	Servings

INGREDIENTS

4	T	Butter, softened
2	T	Butter, cut into 1/4 inch
		pieces
3	c	Rice, uncooked medium or
		long grain rice
2 1/2	lb	Chicken, cut into 6 to 8
		serving pieces
		Salt
		Black pepper, freshly ground
1 1/2	c	Milk
1	c	Cream, heavy
4	c	Chicken stock, fresh or can

INSTRUCTIONS

NOTE: In Egypt, as in much of the Middle East, rice is eaten in
enormous quality. This mold, therefore, is mainly composed of rice
(about 9 cups when cooked), and the chicken is more or less a
flavorful accompaniment for the rice. Preheat the oven to 400 degrees
(F). Using a pastry brush, heavily coat the bottom and sides of a
round, deep 3 quart casserole or baking dish with the 4 tablespoons of
softened butter. Spread 1 Â½ cups of the rice evenly in the dish,
arrange the pieces of chicken skin side up on top and sprinkle them
liberally with salt and pepper. In a small saucepan, bring the milk,
cream and 2 cups of the stock to a boil over high heat and pour over
the chicken. Spread the rest of the rice on top and dot evenly with
the 2 tablespoons of the cut up butter. Bake uncovered on the lowest
shelf of the oven for 15 minutes. Meanwhile, bring the remaining 2
cups of stock to a simmer in a small saucepan and keep it barely
simmering over low heat. Pour 1 cup of the simmering stock into the
casserole and bake for 15 minutes longer. Pour in the remaining stock
and transfer the casserole to the upper third of the oven. Continue
baking for another 30 minutes, then remove the casserole from the
oven, cover tightly with a lid or foil and let it rest at room
temperature for about 20 minutes. To unmold and serve, run a sharp
knife around the inside edges of the casserole to loosen the biram
ruzz and let it rest for 10 minutes longer. Place a heated serving
platter upside down over the top, and, grasping the casserole and
platter together firmly, quickly invert them. The biram ruzz should
slide out easily. Serve at once. 90 of 116 Source: Time Life Series:
Middle Eastern Cooking "circa 69" MMed by: earl.cravens@salata.com in
Beach, CA * 310-543-0439 28.8k (1:102/125) Ã. Area: International
Cooking
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.Ã.Ã .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Msg#: 64 Date: 24 Mar 95 23:22:00 From:
EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid
East 091-116
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Ã.Ã.Ã.Ã. Ã.Ã.Ã. From Gemini's MASSIVE MealMaster collection at
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 413 Calories From Fat: 204 Total Fat: 23g Cholesterol: 70.9mg Sodium: 681.2mg Potassium: 366.4mg Carbohydrates: 40.8g Fiber: <1g Sugar: 11.1g Protein: 10.2g