Roz meammar

Method

1. 1 Soak the rice for 1 hour, then sauté it with butter for 4 minutes until the grains are coated in a layer of oil.
2. 2 Simmer chicken broth with cinnamon and star anise, then strain to remove excess seasoning.
3. 3 Sauté diced liver with onions, then mix it into the rice.
4. 4 This version contains chicken broth and stir-fried liver, not just milk and rice, so it's quite salty.
5. 5 Pour the rice into an earthenware pot, then pour in hot, creamy broth until the rice is covered by two finger widths.
6. 6 Bake at 180 degrees for 55 minutes without a cover until the rice is golden brown.

With an appliance

• Oven 2 hr

  Bake in an open-lid clay pot at 180 degrees for 55 minutes, lowering the temperature to 160 degrees if the top sears too quickly.