Saleeg

Creamy milk rice from the Hijaz, served with roast chicken.

Ingredients

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

Method

1. Make the broth — Simmer the chicken with onion, cardamom, cinnamon and salt for 45 minutes, then strain.
2. Cook the rice — Cook the rice in the broth until soft and starting to break down.
3. Add the milk — Pour in the milk gradually, stirring until the rice is creamy like porridge.
4. Finish — Stir in the butter and mastic.
5. Saleeg is ready — Spoon into a wide dish and set the roasted chicken on top.

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