Broth with baked rice
4 servings
40 minutes
Broth with baked rice is a refined dish of Turkish cuisine that combines rich aromas and a delicate texture. The history of this dish dates back to ancient traditions when baked grains were used to add special flavor to soups and broths. Baked rice soaked in cheese and eggs acquires a golden crust and a rich creamy taste that pairs wonderfully with hot meat or chicken broth. This dish warms and comforts, providing a sense of home coziness. It can be served as an independent dish or as an accompaniment to meat delicacies, making the meal rich and hearty. A great option for those who want to enjoy the depth of flavors in Turkish cuisine and discover a new gastronomic combination.
1
Boil the rice, drain it in a sieve or colander, let the water drain, then transfer it to a bowl or plate, add raw eggs, butter, part of the grated cheese, and salt; mix everything well and place it in a greased pan sprinkled with breadcrumbs. Level the surface of the rice with a knife, sprinkle with the remaining grated cheese, drizzle with butter, and place in the oven for 15-20 minutes to bake.
- Rice: 0.5 glass
- Chicken egg: 2 pieces
- Vegetable oil: 1 tablespoon
- Cheese: 50 g
- Breadcrumbs: 1 tablespoon
2
Slightly cool the baked rice, transfer it to a board (inverting the pan), cut it, arrange it on plates, and pour hot meat or chicken broth over it.
- Meat broth: 2.5 l
