4 T butter, softened
2 T butter, cut into 1/4 inch pieces
3 c rice, uncooked, medium or long grain
2 1/2 lb chicken, cut into 6 to 8 serving pieces
black pepper, freshly ground
1 1/2 c milk
1 c heavy cream
4 c chicken stock, fresh or canned
Preheat the oven to 400F degrees.
1. Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 quart casserole or baking dish with the 4 tablespoons of softened butter.
2. Spread 1 cup of the rice evenly in the dish, arrange the pieces of chicken skin side up on top and sprinkle them liberally with salt and pepper.
3. In a small saucepan, bring the milk, cream and 2 cups of the stock to a boil over high heat and pour over the chicken. Spread the rest of the rice on top and dot evenly with the 2 tablespoons of the cut up butter. Bake uncovered on the lowest shelf of the oven for 15 minutes.
4. Meanwhile, bring the remaining 2 cups of stock to a simmer in a small saucepan and keep it barely simmering over low heat. Pour 1 cup of the simmering stock into the casserole and bake for 15 minutes longer.
5. Pour in the remaining stock and transfer the casserole to the upper third of the oven. Continue baking for another 30 minutes, then remove the casserole from the oven, cover tightly with a lid or foil and let it rest at room temperature for about 20 minutes.
6. To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 minutes longer. Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them. The biram ruzz should slide out easily. Serve at once.