Name: Saleeg
Yield: 4-6
Cuisine: Saudi Arabia
Ingredients: 1 1/2 cups short-grain rice, rinsed; 1 whole chicken (about 3 lb), cut up; 1 onion, halved; 1 cinnamon stick; 3 cardamom pods; 3 cups chicken broth; 2 cups whole milk; 2 tbsp butter or ghee; 1 tsp salt; 1/2 tsp white pepper; 1 tbsp chopped parsley to finish

Where it comes from

Saleeg is a signature dish of the Hejaz region of western Saudi Arabia, and similar milky rice dishes are cooked along the Arabian coast. It is often served at family gatherings and welcomed as a gentle contrast to spicier plates.

Explore the cuisine of Saudi Arabia.

Recipe

Make Saleeg at home

Serves 4-6Time 1 hour 30 minutes

Ingredients

1 1/2 cups short-grain rice, rinsed
1 whole chicken (about 3 lb), cut up
1 onion, halved
1 cinnamon stick
3 cardamom pods
3 cups chicken broth
2 cups whole milk
2 tbsp butter or ghee
1 tsp salt
1/2 tsp white pepper
1 tbsp chopped parsley to finish

How it's made

Put the chicken, onion, cinnamon and cardamom in a pot with 6 cups water, bring to a boil and skim.
Simmer for 40 minutes until the chicken is tender, then lift out the chicken and strain the broth.
Brush the chicken with melted butter and roast at 425F for 15 minutes until golden.
In a clean pot combine the rice, 3 cups of the broth and the salt and cook over medium heat.
When the water is mostly absorbed, add the milk a little at a time, stirring.
Continue cooking for 25 to 30 minutes until the rice is very soft and creamy.
Stir in the butter and white pepper.
Spoon the saleeg onto a platter, top with the chicken and sprinkle with parsley.