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| Chicken Breast Pudding |
Ingredients
4 glasses milk
1 glasses sugar
1 teaspoon cinnamon
1/2 medium size 100 g chicken breast
1/2 glass cracked rice
1/5 glass water
Cooking Instructions
First cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes. Drain and bone tear breast into very thin hair like fibers. Set aside; chill. Cover rice with warm water for two hours. Drain and place into a food processor container. Process until very well ground. Blend ground rice with milk in a saucepan blending well. Cook over low heat for five minutes , stirring constantly. Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for five minutes stirring gently and constantly. Reduce heat. Add sugar mixing well. Cook over very low heat for one minute. Remove from heat. Pour into individual dessert bowls. Cool and sprinkle with cinnamon. Serve chilled.
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