Lamb with Rice Cooked in Milk
Rice cooked in milk for a very long time, until it is a soft cream, is a specialty of Saudi Arabia. It serves as a bed for lamb, often a whole animal, presented on a tray with melted clarified butter trickled on top. It is said that in the city of Taif they make it better than in Jedda or Medina. Serve with a cucumber, lettuce, and tomato salad. Some people accompany it with honey, to be stirred into each portion separately.
- 1 leg of lamb (about 4 pounds), trimmed of excess fat, boned, and cut into 8 pieces
- 2 onions, finely chopped
- Salt and pepper
- 5 cups milk
- 4 cups long-grain rice
- ¾ cup (1½ sticks) butter, melted
Instructions:
- Put the meat with the onions in a large pan. Cover with water, and add salt and pepper. Bring to the boil, remove any scum, and simmer for 2 hours, or until the meat is very tender. Lift out the meat and keep warm with a little broth poured over it.
- Add water to the broth in the pan if necessary to bring the volume up to 7 cups. Add the milk and bring to the boil. Then throw in the rice and cook very gently, covered, for about 30 minutes, or until it is very tender and creamy. Adjust the seasoning.
- Serve on a large tray with melted butter poured over the rice and the meat arranged on top.