Rice with milk طاجن رز


Cooking rice with milk in earthenware pot (tagen) gives it a unique flavor.

Servings: 4

Preparation Time: 1.5 hours


2 cups rice
4 cups milk.
1 tablespoon margarine or ghee.
2 pieces cardamom.
Mastic resin.

Cooking Instructions

Wash rice well under running water and drain.
Put rice in a deep pan then add milk and leave to cook.
Add margarine or ghee, cardamoms, mastic and salt then heat over high heat until rice absorbs milk and becomes semi tender.
Heat oven.
Move rice to a tagen (earthenware bowl) and place in oven.
Add 1/2 cup milk if rice isn't soft and creamy.
Leave until rice is well done.
Broil the surface until golden brown.
Serve immediately.


Add new comment


  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.