About: Biram Ruz

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

1.Heat the milk to scalding temperature. 2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30–40 minutes 3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it. 4.while the butter is melting take some of it and sprinkle on top of the rice. 5.Let it cook for 20–30 minutes more, until the rice is brown on top.

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rdfs:label	Biram Ruz
rdfs:comment	1.Heat the milk to scalding temperature. 2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30–40 minutes 3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it. 4.while the butter is melting take some of it and sprinkle on top of the rice. 5.Let it cook for 20–30 minutes more, until the rice is brown on top.
dcterms:subject	Heavy cream Recipes Recipes that need photos Rice Recipes Cereals Recipes Egyptian Recipes Egyptian Desserts
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	1.Heat the milk to scalding temperature. 2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30–40 minutes 3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it. 4.while the butter is melting take some of it and sprinkle on top of the rice. 5.Let it cook for 20–30 minutes more, until the rice is brown on top.

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