Saleeg Saudi

Creamy milk rice from the Hijaz with roast chicken.

Ingredients

• 2 cups Short-grain rice
• 1.2 kg Chicken
• 4 cups Milk
• 1 Onion
• 4 Cardamom pods
• 1 Cinnamon stick
• 5 tbsp Butter
• 1 pinch Mastic
• 2 tsp Salt
• 5 cups Water

Method

1. Make the broth — Simmer the chicken with onion, cardamom and cinnamon for 45 minutes, then strain.
2. Cook the rice — Cook the rice in the broth until very soft and beginning to break down.
3. Add the milk — Pour the milk in gradually while stirring until creamy like a loose porridge.
4. Finish — Beat in the butter and ground mastic.
5. Roast the chicken — Brown the chicken under a hot grill until the skin crisps.
6. Saleeg is ready — Spoon into a wide dish and set the chicken on top.

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