I love saleeq (arabic savory rice pudding) but it’s outrageous in calories and fat. I’ve come up with a satisfying solution by mimicking an Asian rice porridge called congee. My trick to stretch it further would also work for general congee.
-200 grams jasmine rice washed very well.
-Chicken stock or bouillon cubes
-spices (I use cinnamon, green chilli, cardomom, bay leaf, allspice, black pepper, coriander and cumin.)
-1 knob of ginger scored
-31 grams Skim milk powder.
-8 cups water (or broth)
-2 cups water plus 1 tea spoon xanthan gum.
For congee, you would normally do a 1 cup rice to 7 or 8 cups water ratio. I cooked mine with an initial 8 cups water. Once done, I added two more cups of water plus 1 tea spoon xanthan gum. This made it go much further without thinning it and lowers the overall calories per serving since I added milk.
You cook your broth and and spices. Remove your whole spices and add your very well washed rice. Cover and cook. Once the rice is fully cooked, whisk the pot for several minutes to break up the rice and cook covered for another 30 min. Once it’s done, add the 2 cups of water plus 1 teaspoon xanthan gum and then the powdered milk. My loot was a total of 2,168 grams somewhat cooled (not steaming). I added some white meat chicken fajita cooked on an iron skilled with one green onion for a complete meal.
by ForwardIndependent97