Rice pudding, but in a savory chicken form. Apparently, this is a popular Saudi comfort food where you actually want to cook the rice to a mush.
This dish is so cozy, perfect for the colder season, and I honestly see it being made when a loved one is down with the flu. The Saudi version of chicken soup for the soul.
Ingredients:
1 chicken, halved
1 onion, halved
2 bay leaves
5 cardamom pods
2 tsp salt
2 cups calrose rice
1 cup powdered milk
50g butter
Method:
Boil the chicken with the onion, bay leaves, cardamom pods, and salt in 8 cups of water for 45 minutes.
Remove the chicken and place skin side up on a baking sheet. Season generously with salt and pepper, and roast it in a preheated 400F oven for 30 minutes.
Meanwhile, strain the chicken water, discard the solids, and return the water to the pot.
Add the rinsed rice and cook for 20-30 minutes, stirring often, until the rice is thick and has a pudding-like consistency. Dissolve the powder milk in one cup of water and stir it in the rice. Cook a bit longer if necessary to achieve the desired thickness. Taste and adjust the seasoning. As a final touch, stir in the butter. Serve the rice with the roasted chicken on top. Must be served piping hot.
صحة و عافية
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