Making this for dinner tonight. I've been making this for about 20 years
and it's so good and looks really pretty when served too. I've changed a
few things over the years and have them noted below.

Biram Ruzz (molded baked rice with chicken)

4 tablespoons butter, softened
2 tablespoons Butter, cut into 1/4 inch pieces
3 cup 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 cup Milk
1 cup Cream, heavy
4 cup Chicken stock, fresh or can

1 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.

2 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.

3 Spread 1 ½ 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.

4 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.

5 Spread the rest of the rice on top and dot evenly with the 2 tablespoons
of the cut up butter.

6 Bake uncovered on the lowest shelf of the oven for 15 minutes.

7 Meanwhile, bring the remaining 2 cups of stock to a simmer in a small
saucepan and keep it barely simmering over low heat.

8 Pour 1 cup of the simmering stock into the casserole and bake for 15
minutes longer.

9 Pour in the remaining stock and transfer the casserole to the upper third
of the oven.

10 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.

11 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.

12 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. Servings: 8

Lynne's note: Butter is needed to coat pan, so rice dish will slide out. I
haven't needed the full 4 T, but found out that Pam didn't work at all. We
use1-1 1/2 pounds of boneless skinless chicken breasts cut into bite sized
pieces as we don't like bones in this dish. When I season the chicken with
salt and pepper I also use a little garlic powder too. I never use cream as
it's not something I have on hand regularly. Made with all milk the dish is
still wonderful.