Posting all those international recipes doesn’t mean that I am not a BIG BIG fan of our traditional Egyptian food.

You name it; stuffed vine leaves, stuffed eggplants, beef stew, molokheya … I just love all those dishes that not only taste amazing but also bring back so many childhood memories that I always long to.

I grew up eating a very unique kind of Roz M3ammar; actually you can never call it M3ammar because it was this oven baked very dry rice with a very crusty top & bottom.

I am not saying that I hated it; it’s just that when I grew up & tasted the real Roz M3ammar in a friend’s gathering; I realized that our version has nothing to do with the original recipe.

Roz M3ammar is supposed to be very moist – actually melting in your mouth – with a beautiful golden top that is not “crisp rice” like we used to eat it.

As much as I fell in love with the original recipe, I can ever ever eat it in a restaurant because it’s always too heavy or too greasy or maybe because I believe that certain kinds of food have to be homemade & only homemade!

Over the past years, I have tried many many recipes for this amazing authentic dish but I never got the formula that I was expecting; creamy rice yet not too heavy or greasy.

I just hate food that makes me numb after eating it!

Also, most of the recipes I came across required adding a kind of protein to the dish or cooking it with chicken or beef stock; which is something I am totally against! Why? Why would I add any ingredients to overshadow the delicious taste of the rice that is being pampered with all those creamy ingredients?

I never gave up! I served Roz M3ammar for lunch more than 25-30 times over the past year just to reach the taste I was looking for!

My husband made me swear that I am not cooking it again for 3 months in a row hahaha – actually with all the recipe testing that I am making he does that a lot.

But believe it or not, I came up with a recipe that doesn’t require any preparation.

Yeah, I am serious!

You simply toss all the ingredients together in an tagine & pop it in the oven; let it rest for 15 minutes then bite into the most creamy & silky Roz M3ammar with all the memories that this dish brings.

I promise you won’t feel heavy or numb or sleepy after eating it!


  • Servings: 5
  • Difficulty: easy
  • Print



  • 2 cups rice washed, soaked in water for 15 minutes & drained
  • 4 cups full cream milk at room temperature (1 litre bottle/carton)
  • 250 ml cream
  • 3 tbsp butter at room temperature
  • 3 tbsp eshta
  • 2 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp nutmeg 
  • pinch cinnamon (optional)


  1. Preheat your oven at 200 C.
  2.  In a tagine or any oven proof baking deep dish, mix all the ingredients together.
  3. Place the tagine (uncovered) in the middle rack of the preheated oven for 30 minutes – the top should be nicely browned & the rice will seem a little watery.
  4. Take the tagine out of the oven & let it rest for 10-15 minutes before serving – all the liquid that was still on the top will be absorbed by the rice.
  5. Serve hot with beef stew or roasted chicken.


  • Because not all ovens are the same, to make sure that the rice is cooked; after 30 minutes, taste a little rice from the side of the dish (just the top; don’t stick your spoon inside the rice), if it is cooked/ soft then take the tagine out of the oven.
  • The ingredients should fill up to 3/4 only of the tagine otherwise it will overflow.
  • Place the tagine over a baking tray in the oven to catch any drippings.
  • You have to let the rice rest for 10-15 minutes after taking it out of the oven to allow the liquid to be absorbed by the rice.



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