Madrouba

Instructions

1. Simmer the chicken in the water with the onion, the cinnamon stick and salt for about 25 minutes, until tender.
2. Remove the meat, shred it finely and set aside. Keep the broth, removing the onion and cinnamon.
3. Add the rinsed rice to the broth and simmer gently for 30 minutes, stirring regularly.
4. When the rice is very soft and the mixture is creamy, stir in the shredded chicken, half the butter and the cardamom.
5. Gradually pour in the milk while stirring, simmer for another 5 minutes over very low heat, then serve hot with a drizzle of melted butter.