Stovetop Moammar Rice
Short-grain rice gently cooked on the stovetop with pasteurized dairy and chicken stock.
Preparation: 15 min · Cooking: 20 min · Total: 45 min · 2 servings
Ingredients
- 240 ml dry short-grain rice, volume before rinsing
- 240 ml pasteurized whole milk
- 120 ml pasteurized liquid heavy cream
- 2 tbsp butter OR ghee, choose one fat
- black pepper, to taste
- 120 ml chicken stock
- salt, to taste
- additional hot water, only if rice dries before tender (optional)
Instructions
Measure and prepare
Measure 240 ml rice dry before rinsing and draining according to its package. Prepare a heavy saucepan with an ordinary fitting non-pressure lid. Keep pasteurized milk and cream at ≤4°C until needed.
Keep pasteurized milk and cream at ≤4°C until needed.
Prepare the ingredients
Choose either butter OR ghee consistently: 2 tbsp total. Soften or melt it gently over low heat and coat the drained rice using a spoon. Do not rub hot fat into rice by hand.
Do not rub hot fat into rice by hand.
Build the base
Mix 240 ml milk, 120 ml cream and 120 ml chicken stock for 480 ml initial liquid. Add to the rice with salt and pepper. Chicken stock means this recipe is not labelled vegetarian.
Chicken stock means this recipe is not labelled vegetarian.
Combine the components
Bring to a controlled boil while watching the dairy foam. Cover with the ordinary fitting lid and immediately reduce to very low heat. Do not leave a boiling, foaming pot unattended.
Do not leave a boiling, foaming pot unattended.
Cook and check
Begin rice checks at 20 minutes, usually around 20–25 minutes. Continue gently until grains are completely tender without hard cores. Fat coating does not prevent all scorching; reduce heat and intervene if the bottom starts catching.
Fat coating does not prevent all scorching; reduce heat and intervene if the bottom starts catching.
Cook and check: 1200 seconds
Finish carefully
Only if the liquid runs out before rice is tender, add small amounts of the separately listed hot water and continue over very low heat. Do not introduce extra milk, cream or an oven crust to solve a dry pan.
Do not introduce extra milk, cream or an oven crust to solve a dry pan.
Check before serving
For 8 servings use 960 ml dry rice, 960 ml milk, 480 ml cream, 480 ml stock (1920 ml initial liquid) and 8 tbsp chosen fat. Use equivalent stovetop pots at every scale, never an automatic switch to baked raw-cream rice.
Use equivalent stovetop pots at every scale, never an automatic switch to baked raw-cream rice.
Serve and store
Serve fully tender rice hot in 2 portions. Refrigerate within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C throughout.
Refrigerate within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C throughout.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Short-grain rice gently cooked on the stovetop with pasteurized dairy and chicken stock.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.