Rozz meammar

Method

1. 1 Boil chicken thighs with cinnamon, star anise, salt, and white pepper for 35 minutes, then reserve the broth.
2. 2 Wash the rice and mix it with fresh milk, cream, chicken broth, and melted butter in an earthenware tray.
3. 3 The ratio of water to rice should be double that of milk and cream; too little water will result in burnt rice on the surface while the inside remains raw.
4. 4 Arrange the chicken pieces on the tray, then cover tightly with aluminum foil and bake at 180 degrees for 45 minutes.
5. 5 Remove the foil and bake for another 15 minutes, or until the rice is golden brown.
6. 6 Let the rice rest for 10 minutes to absorb the remaining milk before scooping.

With an appliance

• Air fryer 1 hr 20 min

  Replace steps 4-5: spray oil into the sides of two small bowls, cover tightly, and cook in a steam cooker at 195 degrees for 29 minutes, switching bowls at minute 14. Then, remove the paper and increase the temperature to 210 degrees for another 10 minutes. This is about 21 minutes faster than a conventional oven, but you have to divide the bowls because the cooking pot is smaller.