Saleeg Saudi Rice Porridge
Whole chicken and short-grain rice cook in full milk with onion, cinnamon, cardamom and ghee — 15 minutes of prep, then an hour on the stove for 4.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 ¼ kg
- 300 g
- 500 ml
- 30 g
- 1 ½ tsp
- ½ tsp
- 20 g
- 30 g
- 10 g
Process
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In a large pot, combine the whole chicken pieces, quartered onion, cinnamon stick, cardamom pods, bay leaf, 1 tsp of the salt, and black pepper. Add 1.5 liters of water and bring to a boil over high heat. Skim off any foam, then reduce heat to low, cover, and simmer for 40 minutes until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. You should have about 1 liter of broth. If you have more, simmer it uncovered until reduced to 1 liter; if less, add water.
When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces and set aside.
Rinse the pot and melt 20 g of the unsalted butter over medium heat. Add the rinsed short-grain rice and cook, stirring, for 1 minute until the grains are coated and lightly toasted.
Pour in the strained chicken broth and add the remaining 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the rice is very soft and has absorbed most of the liquid.
Add the warm full-fat milk and the remaining 10 g unsalted butter. Stir well and continue to cook over low heat, uncovered, for 10 minutes, mashing the rice against the side of the pot with a wooden spoon until it forms a smooth, porridge-like consistency. If it becomes too thick, stir in a little hot water.
Fold in the shredded chicken and cook for 2 more minutes until heated through. Taste and adjust salt.
Transfer the saleeg to a serving dish. Drizzle with ghee if using, and garnish with toasted almonds and chopped parsley. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is using long-grain rice, which will not break down into a creamy porridge. Use short-grain or Egyptian rice for the correct texture.
- Stir the rice frequently during the last 10 minutes of cooking and mash it against the pot to achieve the signature smooth consistency. If it looks too thick, adjust with hot water or milk.
- The saleeg should be thick but still spoonable; it will thicken further as it cools. If making ahead, keep extra warm broth or milk on hand to loosen it when reheating.
- For a richer flavor, simmer the chicken broth with the spices for longer, up to 1 hour, before straining.
Substitutions
- whole chicken→chicken thighs or breasts (boneless, skinless)
- short-grain rice→Egyptian rice or Calrose rice
- full-fat milk→evaporated milk diluted with water
- ghee→unsalted butter
- almonds→pine nuts or cashews
Storage & reheating
Store leftover saleeg in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a saucepan, add a splash of water or milk, and warm over low heat, stirring constantly until heated through. Do not microwave on high as it can cause uneven heating and splattering. Saleeg does not freeze well because the rice becomes grainy and watery upon thawing.
FAQ
The questions we get asked most
Why is my saleeg not creamy?
The creaminess comes from short-grain rice breaking down during cooking. If you used long-grain rice or did not cook it long enough, the porridge will be runny. Simmer longer and mash the rice against the pot to release starch.
Can I use chicken breasts instead of a whole chicken?
Yes, but chicken breasts cook faster and can dry out. Simmer them for only 20-25 minutes, then shred. For best flavor, use bone-in chicken pieces and simmer for 40 minutes.
How do I know when the saleeg is done?
The rice should be completely soft and broken down, with a consistency like thick oatmeal. It should hold its shape on a spoon but slowly spread. If it is still gritty, add more broth and cook longer.
Can I make saleeg ahead of time?
Yes, you can make it up to 2 days ahead. Cool completely, then refrigerate in an airtight container. Reheat gently with additional milk or broth to loosen, as it thickens when cold.
Why did my saleeg turn out gluey?
Gluey saleeg usually means too much starch was released or the rice was overcooked. Use the correct rice-to-liquid ratio and avoid vigorous boiling. Stir gently and add liquid gradually.
Can I freeze saleeg?
Freezing is not recommended because the rice becomes mushy and separates upon thawing. The texture will be compromised. It is best fresh or refrigerated for a few days.
What can I use instead of ghee for garnish?
You can use unsalted butter or a neutral oil like sunflower oil. Ghee adds a nutty aroma, but butter works fine. Drizzle just before serving for best flavor.
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