Saleeg | Saudi-Style Creamy Rice Cooked in Milk and Chicken Broth

Rinse the rice in a strainer until the water runs clear, then put it in a bowl and cover generously with cold water.

Put the chicken pieces and 2 liters cold water in a pot and bring to a boil; skim off the foam from the surface. Add the halved onion, cardamom, bay leaves, cinnamon, whole black peppercorns, and salt. Cover with the lid slightly ajar and simmer over low heat for 40 minutes. Insert a thermometer into the thickest part of the thigh without touching the bone; the chicken is done when it reaches 74°C / 165°F.

Transfer the chicken pieces to a tray. Strain the broth through a fine-mesh strainer, measure 1 liter, and keep it hot over low heat; save the rest for another dish. Heat the milk separately until just below a boil.

Drain the soaked rice and add it to the hot chicken broth. Stir 1 time and cook uncovered over medium-low heat. After 12–15 minutes, the liquid will be absorbed and the rice grains should be soft on the outside with a slight bite in the center.

Add the hot milk in three additions, waiting each time for the previous addition to be absorbed. Stir frequently with a wooden spoon, scraping the bottom of the pot. After 20–25 minutes, the rice will be completely soft and creamy, like risotto, and will flow slowly from a spoon. Add the butter and 3 g salt, then turn off the heat.

While the rice cooks, preheat the oven to 220°C / 430°F. Pat the chicken pieces dry with paper towels. Mix the melted ghee with the ground cardamom and black pepper, and rub it over the skin. Roast on the upper rack for 12–15 minutes, until the skin is golden.

Spread the rice on a wide serving platter, arrange the chicken on top, and drizzle the pan drippings over the rice. The rice thickens as it sits, so serve immediately.