Ingredients

• 1 1/2 cups short-grain rice (I use paella rice, but arborio or even sushi rice would work wonderfully)
• 3 tablespoons unsalted butter
• 3 cups whole milk
• 1 teaspoon sea salt
• 2 egg yolks

Instructions

1. Special equipment: Clay Bram
2. Preheat the oven to 385 degrees F.
3. Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
4. Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.