30-Minute Saleeg

Prep time

5min

Cook time

20min
Photo of 30-Minute Saleeg

Ingredients:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Sunwhite Calrose rice

  • 3 cup Water or chicken stock

  • 1 cup Hot milk

  • 1 tbsp Ghee

  • 1 tsp Onion powder

  • Salt & white pepper (to taste)

  • 1 Chicken breast

  • ½ tsp salt

  • ¼ tsp Black pepper

  • ¼ tsp Onion powder

  • ½ tbsp Ghee (plus a drizzle for garnish)

Method

  • Cook the chicken breast: • Season sliced chicken breast with salt, pepper, and garlic powder. • Heat a pan with olive oil or ghee. • Sear chicken 3–4 minutes per side until fully cooked. • Slice the chicken into strips and set aside.

  • Toast the rice: • In a pot, melt the ghee. • Add Calrose rice and stir for 1 minute to coat and lightly toast.

  • Add liquid: • Pour in the water or stock. • Add onion powder. • Bring to a gentle boil.

  • Simmer: • Lower the heat and cook 10–12 minutes, stirring occasionally until the rice softens and thickens.

  • Add milk & chicken: • Stir in the hot milk • Simmer for 5 more minutes until creamy and smooth.

  • Season & serve: • Adjust salt and white pepper. • Plate the saleeg into bowl. • Add the sliced chicken on top. • Top with a drizzle of ghee. • Serve warm.

Calrose

Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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