1604. Saudi Chicken Rice Pudding

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