How to Make Béchamel Rice | The Egyptian Cook

Melt butter and add flour, mixing until it browns.

Add milk while whisking.

Add ground nutmeg, sea salt, and black pepper to the béchamel sauce.

Whisk frequently for about 30 minutes to thicken the sauce.

Melt butter in a pot and mix in washed Egyptian rice.

Add water and bring to a boil.

Turn the heat to low, cover, and let cook for about 30 minutes.

Fry diced yellow onions until translucent.

Add lahma and season with ground coriander, sea salt, black pepper, and white pepper.

Do not fully cook the lahma as it will bake in the oven.

Add tomato sauce, peas, and a pinch of ground cumin, then mix well and remove from heat.

In a baking dish, layer béchamel sauce, then rice, then lahma, more rice, and top with béchamel sauce.

Bake in the oven at 400°F for about 20 minutes.

Switch to broil for about 2 to 3 minutes.

Let rest for about 15 minutes before serving.

Equipment Needed

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