# 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.

**Saudi Cuisine · 90 min · 6 servings · 540 kcal per serving**

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.

## Ingredients


### الدجاج
- 1 دجاجة — chicken, jointed
- 1 حبة — onion
- 4 حبات — cardamom pods
- 2 ورقات — bay leaves
- 1 stick — cinnamon
- 3 حبات — cloves

### Rice
- 2 cups — short-grain Egyptian rice
- 1 litre — milk
- 2 cups — chicken stock
- 1.5 tsp — salt
- 0.5 tsp — ground mastic

### السمن المطيّب
- 3 tbsp — ghee
- 3 حبات — cardamom pods, crushed

### To serve
- 3 tbsp — daqqus (spicy tomato sauce)

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/saudi-cuisine/saleeg-taifi-with-chicken
Edited by: Marwa Mohamed
Last updated: 2026-09-15