Directions
Preheat the oven to 375°F (200°C).
Brush a tagine or baking dish with butter and sprinkle lightly with salt, pepper, and cardamom.
Add a few pieces of mastic if using.
In a saucepan, melt 1 tablespoon of butter.
Add the rice and season with salt, pepper, cardamom, nutmeg, and mastic. Stir until the rice is coated.
Transfer the rice to the prepared baking dish.
In the same saucepan, heat the remaining butter with the milk, chicken broth, and heavy cream until hot but not boiling.
Pour the hot liquid over the rice and adjust seasoning if needed.
Add keshta on top if desired.
Bake for 45–60 minutes, until the rice is tender and the top is golden brown..
