Saleeg Taifi — Creamy Milk Rice with Chicken
Saleeg is cooked in milk rather than stock, and the rice is stirred constantly like a risotto until it releases its starch and turns creamy. The milk goes in warm and in batches — cold milk all at once halts the cooking and splits.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Calories
- 540
Saleeg is a dish from Taif in the Hijaz: white rice simmered in milk until it reaches the creamy consistency of a savoury pudding. It is served with poached chicken and a spiced ghee poured over the top. Gentle in flavour and a favourite with children and adults alike.
Method
-
1
Poach the chicken
Simmer the chicken with the onion and whole spices, skimming the foam. 40 minutes until cooked through. Lift it out and keep the strained stock.
⏱ 45 min -
2
Wash the rice
Rinse the rice until the water runs clear, soak it for 15 minutes and drain.
⏱ 18 min -
3
Start with stock
Put the rice with two cups of hot stock over medium heat and cook for 10 minutes, stirring regularly, until the stock is absorbed.
⏱ 12 min -
4
Milk in batches
Warm the milk without boiling it and add it to the rice in four batches, stirring after each until absorbed before the next goes in — exactly like risotto.
⏱ 25 min -
5
Check the texture
After the last batch the rice should be creamy and slightly loose — it thickens as it cools. Add the salt and mastic.
⏱ 5 min -
6
Spiced ghee
Heat the ghee with the crushed cardamom for a minute and pour it over the rice as you serve.
⏱ 3 min -
7
Serve
Spread the saleeg in a wide dish, set the chicken on top (you can brown it in the oven for 10 minutes first), and serve daqqus on the side.
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Tips that actually matter
- Warm milk in batches — cold milk all at once stops the cooking and can split.
- Short-grain Egyptian rice is the one to use — its high starch is what makes it creamy.
- Constant stirring is required, just like risotto, and that is what releases the starch.
- Leave it slightly loose on the heat — it thickens fast once it hits the plate.
People also ask
What is the difference between saleeg and kabsa?
Kabsa uses long-grain rice cooked in spiced stock with the grains staying separate. Saleeg uses short-grain rice cooked in milk, with a creamy, bound texture and a much gentler flavour.
Why did my milk split?
It went in cold onto hot rice, or the heat was too high. Warm the milk first and keep the heat medium-low throughout.
What is mastic?
A resin from the mastic tree with a distinctive aroma, used in Gulf desserts and rice dishes. A tiny amount is enough — too much turns bitter.
Cook mode
Saleeg Taifi — Creamy Milk Rice with Chicken
-
1
Poach the chicken
Simmer the chicken with the onion and whole spices, skimming the foam. 40 minutes until cooked through. Lift it out and keep the strained stock.
-
2
Wash the rice
Rinse the rice until the water runs clear, soak it for 15 minutes and drain.
-
3
Start with stock
Put the rice with two cups of hot stock over medium heat and cook for 10 minutes, stirring regularly, until the stock is absorbed.
-
4
Milk in batches
Warm the milk without boiling it and add it to the rice in four batches, stirring after each until absorbed before the next goes in — exactly like risotto.
-
5
Check the texture
After the last batch the rice should be creamy and slightly loose — it thickens as it cools. Add the salt and mastic.
-
6
Spiced ghee
Heat the ghee with the crushed cardamom for a minute and pour it over the rice as you serve.
-
7
Serve
Spread the saleeg in a wide dish, set the chicken on top (you can brown it in the oven for 10 minutes first), and serve daqqus on the side.
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