Saudi Saleeg (Creamy Rice with Chicken)

Ingredients

• about 450 g Chicken pieces
• 1.5 cups Arborio rice
• 6 cups Milk
• 2 tbsp Butter
• 2 cups Chicken broth
• 4 whole Cardamom pods
• 0.5 tsp White pepper
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Chicken pieces in a large heavy-bottomed pot. Add the 2 cups of Chicken broth. Bring to a boil over high heat, about 204.4°C (200°C). Reduce heat to medium-low, about 150°C, and simmer for 20-25 minutes, or until the chicken is cooked through. Carefully remove the about 450 g Chicken pieces from the pot and set aside on a plate to cool slightly. Once cool enough to handle, shred the chicken meat into bite-sized pieces using two forks.
2. 2Pour the cooking liquid from the pot into a separate bowl, leaving any solids behind. Return the large heavy-bottomed pot to the stove. Add the 6 cups of Milk and the 1.5 cups Arborio rice to the pot. Bring the mixture to a boil over high heat, about 204.4°C (200°C).
3. 3Once boiling, immediately reduce the heat to low, about 95°C. Simmer the rice and milk mixture, stirring occasionally to prevent sticking, for 15 minutes. The rice should begin to soften and the liquid will start to thicken.
4. 4Add the shredded chicken, 2 tbsp Butter, 4 whole Cardamom pods, 0.5 tsp White pepper, and 1 tsp Salt to the pot. Stir everything together. Continue to simmer on low heat, about 95°C, stirring more frequently now, for another 15-20 minutes, or until the rice is very soft and the mixture is creamy and has a porridge-like consistency. The cardamom pods will infuse their flavor into the dish.
5. 5Remove the 4 whole Cardamom pods from the pot before serving. Taste and add more salt if needed. Serve the Saudi Saleeg hot.

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