This is a traditional way of cooking rice to accompany stews or grilled meats. Prepared in a clay bram, this dish is very simple and delicious, with the milk giving it a unique, nutty flavor.
This recipe serves 1. Serving quantities can be adjusted for a larger size bram by increasing the amount of rice and milk, always keeping the ratio of one part rice to two parts milk. Make sure the total amount of rice and milk fills the bram to within 3/4 inch of the top to achieve the golden brown crust.
1/3 cup short grain rice (sushi rice)
2/3 cup milk
Generous pinch of salt
Freshly ground black pepper
1/2 tablespoon butter
Preheat oven to 350-degrees F.
Add the rice to the individual size bram, cover with the milk, add the salt and give it a quick stir.
Distribute the butter in thin shavings over the surface and top with a generous amount of freshly ground pepper.
Place in the pre-heated oven and bake for 40-45 minutes, until you see a rich golden brown crust.
Notes to the cook: To protect your oven, bake this on a sheet pan as sometimes it can boil over towards the end of the cooking process.