A classic Egyptian dish, Baked Rice (also known as Roz Maamar) is made in a variety of ways, but this savory version is how we grew up eating it. Made with creamy butter and rich clotted cream, it’s crispy on the outside, tender on the inside, and unbelievably delicious! 

a bowl of Egyptian baked rice with a spoon dug in

What Is Roz Maamar? 

A recipe practically as old as Egypt itself, Roz Maamar is a dish found in the south of the country and is made in a clay pot known as a bram. A rich side, it’s loaded with full-fat butter and cream and served at special occasions such as weddings or during the month of Ramadan. So much more than your average rice recipe, its luxurious flavor is well worth every calorie! 

Savory Egyptian Baked Rice Ingredients 

Short Grain Rice contains more starch than long grain rice, making it plump and sticky once cooked. Without it, you won’t achieve the super soft texture we’re looking for with this baked rice. 

Room Temperature Butter – Not only makes this dish extra flavorful, but it also helps to create the crispy coating on the outside of the dish. 

Sour Cream – Adds a bit of a tangy flavor while also locking in moisture, keeping the rice soft and fluffy. 

Sea Salt and Black Pepper – Help bring out the other flavors of the dish. 

Cream – In true Egyptian fashion, this baked rice recipe uses both heavy cream and clotted cream to create the robust flavor it’s known for. 

Beef Broth – Is essential to cook the rice thoroughly and also provides an extra boost of flavor. 

Easy Alternatives and Add-Ins

If you can’t find clotted cream, it can be replaced with either heavy cream or whole milk

Clotted cream can usually be found in specialty stores in the United States, but if you need a substitute, creme fraîche works great, too! 

Technically, any broth you have on hand can be used, but we think beef broth provides the best taste.

Short grain rice works the best, but if it’s all you have on hand long-grain rice can be used, too. It just might not be quite as soft and fluffy. 

Add protein with beef or chicken to make this baked rice recipe a complete meal! 

overhead image of a circular dish of Egyptian baked rice

What Is Clotted Cream?

If you’ve never tried clotted cream, you’re missing out! Also known as Devonshire Cream, it is common in the Middle East and the UK and is made by boiling heavy cream. Once boiled, the cream will form a thick layer on top. This layer is then skimmed off, creating what we call clotted cream. Extra soft and creamy, it’s most commonly served with bread and jam. Just to give you an idea of its richness, clotted cream is made up of 48% milk fat! In contrast, whole milk is only 4% milk fat and heavy cream is 36% milk fat. 

How to Make the Best Baked Rice Recipe

  1. To start, preheat your oven to 350 degrees Fahrenheit. 
  2. Then, be sure to wash your rice until the water runs clear. Do not skip this step! 
  3. Once clean, combine the rice with your salt and pepper
  4. Coat the bottom of a 4-quart dutch oven with a thick layer of butter. Spread the sour cream on top. 
  5. Next, add the rice to the dutch oven along with the heavy cream, clotted cream, and broth. 
  6. Be careful not to stir the ingredients! Just give them a stir without touching the bottom.
  7. Cover the dutch oven, and let it cook in the oven for 2 hours. 
  8. Wrap the pot in a big blanket or large towel to keep it warm and and so that the rice can tenderize until you’re ready to serve.

Can You Overcook Baked Rice? 

Yes, if you set the temperature too high, the bottom layer of your rice will overcook and burn. 

Storage Options

If you don’t plan on serving your baked rice right away, wrap a towel around the dutch oven (with the lid still on), and the rice will stay warm and tender for hours! 

If you want to store your Roz Maamar longer, place it in an airtight container in the fridge for up to 5 days

When you’re ready to eat, reheat your rice in a covered dish in the microwave. 

More Rice Recipes

On the search for some savory rice recipes? You won’t want to miss out on these favorites!

  • Surprisingly good for you and full of fresh flavor, Coconut Turmeric Rice is a wonderful vegetarian dish! 
  • Seasoned with warm spices, Easy Spanish Style Rice is next-level good. 
  • The easiest way to use up leftover white rice, Wok Fried Rice is loaded with veggies and perfect for weeknight meals.
  • If you love Greek flavors as much as we do, this quick Greek Rice Bake definitely won’t disappoint!

a circular dish of Egyptian baked rice with a spoon in the center

Egyptian Baked Rice Recipe (Roz Maamar)

4.94 from 15 votes
Author: Food Dolls
Servings: 8 servings
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
An ultra buttery and creamy Egyptian rice, there are so many variations but this one is how we grew up eating it!


  • 4 cups short grain rice
  • 1 Tablespoon sea salt
  • 2-3 teaspoons black pepper more or less to taste
  • 8 Tablespoons room temperature butter
  • 1 cup sour cream
  • 1 cup heavy cream or whole milk
  • 1 cup *clotted cream aka ishta
  • 2 cups beef broth


  • Preheat oven to 350 degrees Fahrenheit.
  • Wash the rice until water runs clear. Do not skip this step!
    4 cups short grain rice
  • In a bowl, add rice, salt and pepper. Mix until rice is combined with the salt and pepper.
    1 Tablespoon sea salt, 2-3 teaspoons black pepper
  • In a 4 qt dutch oven add butter and spread until the inside is completely coated. Add sour cream and do the same. Make sure to spread an even layer across the inside of the dutch oven.
    8 Tablespoons room temperature butter, 1 cup sour cream
  • Add rice, heavy cream (or milk), clotted cream (see note below), and broth. Do not stir. You can give it a gentle swirl without touching the bottom and sides. Cover and cook for 2 hours.
    1 cup heavy cream or whole milk, 1 cup *clotted cream, 2 cups beef broth
  •  Wrap the pot in a big blanket or large towel for at least 30 minutes before serving or for up to 4 hours. Wrapping the Dutch oven in a blanket or towel helps to tenderize the rice and maintain its warmth for hours! Taita’s (grandma) Pro Tip: Prepare this dish a few hours ahead, tightly wrap it in a blanket or towel, and it'll be ready to serve whenever desired!



1 (4 Quart) Dutch Oven



-If you don’t plan on serving right away. You can take the whole dutch oven (with the lid) and wrap it with a big blanket or towel! Yes, it sounds crazy but the dutch oven will  retain the temperature for hours! The steam inside the dutch oven will keep the rice nice and tender!
-If you cannot find clotted cream: You can substitute with heavy cream or whole milk.
-You can also add tender braised beef before it is baked. 
-We initially baked this at 375 degrees F. It worked great in our oven, however, many mentioned that it was too high and the rice got too crispy. 


Serving: 1serving | Calories: 420kcal | Carbohydrates: 81g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1105mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!


-If you don’t have a dutch oven  you can use any enameled pot.

-If you don’t plan on serving right away. Wrap the dutch oven with a big blanket or towel. Yes, it sounds crazy but the dutch oven will  retain the temperature for hours. The steam inside will keep the rice nice and tender!

-You can also add tender braised beef before it is baked.

-We initially baked this at 375 degrees F. It worked great in our oven, however, many mentioned that it was too high and the rice got too crispy. 

Egyptian Baked Rice Recipe (Roz Maamar)

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. I enjoyed the flavor but the rice was hard. the texture was very disappointing. I did expect that after 2 hours baking, the rice itself would be somewhat tender. it was a good try but I don’t think I’ll make this recipe again. I may try a different version later.

    1. Hi Hesper, we’re sorry to hear this didn’t turn out well for you! We’ve found that some ovens require a lower baking temperature to prevent the rice from becoming crispy. We’re happy to help troubleshoot if you ever want to try it out again!

      Alia & Radwa

  2. Can’t wait to try. If we want to pair it with chicken, can I add either cooked rotisserie chicken or raw diced chicken to it before it is baked. I know you mention braised beef, but wasn’t sure if I could do chicken and if so if it should be pre cooked or raw. Or should I just prepare chicken separately? Thanks for the advice!

    1. Great question! You can definitely use chicken, we recommend that you use bone in chicken, season it with your favorite seasoning, and sear it on the stove top, it doesn’t need to be cooked through since it will continue to cook in the oven. You can then add it the middle of the rice before covering and baking. Let us know if you have any questions! Your other option is so cook the chicken on the side.

  3. 5 stars
    Delicious!! I’ve made this multiple times and its never disappointed. Recipe size definitely feeds a crowd so I’ve been calling it “feast rice” and I make it for special get togethers.

  4. 5 stars
    I’m super excited to make this and try it because it sounds AMAZING. I really want to reduce the recipe since it’s just me. I know this may sound like a silly question but if I half the recipe do you think I should reduce the cooking time any? Maybe 30 min off???

    1. Hi! We recommend keeping the baking time the same. Let us know how it turns out! xo, Alia and Radwa

    1. Yes, definitely go with low-sodium! It is always easier to adjust the salt! xo, Alia and Radwa

  5. 5 stars
    This is simply DELICIOUS. I served it with middle eastern herb & yogurt marinated chicken thighs and veggies. I will definitely recommend it to my sisters and friends to make for their families.

  6. 5 stars
    We first tried this a few months ago, and since then, it has become a weekly menu item in our home. My family begs me to make it! I typically serve it with grilled chicken or flank steak along with some steamed veggies for a complete meal. Delicious!!!

  7. I’m on a keto diet so I can’t eat rice. Do you think riced cauliflower would work? If so, what adjustments to the recipe would you recommend?