Directions:
- Peel the almonds and pound in a mortar adding a little stock, then sieve. Cut the boiled chicken breast into small cubes and brown in a little butter.
- Place a non-stick pan on the heat and pour in the milk and almond milk; when it reaches boiling point, add the rice flour - taking care that it does not form lumps – the chicken and a pinch of sugar.
- When the mixture has thickened, pour into individual dessert bowls, garnish with toasted almonds and a few cloves. Flavor with rose water.
- Url:
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Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5705.4 Kcal (23887 kJ) | ||
| Calories from fat | 3616.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 401.81g | 618% | |
|---|---|---|---|
| Cholesterol | 109.51mg | 37% | |
| Sodium | 847.93mg | 35% | |
| Potassium | 6661.47mg | 142% | |
| Total Carbs | 431.32g | 144% | |
| Sugars | 279.88g | 1120% | |
| Dietary Fiber | 74.88g | 300% | |
| Protein | 170.63g | 341% | |
| Iron | 23.1mg | 128% | |
| Calcium | 3331.5mg | 333% | |
| Amount Per 100 g | |||
| Calories | 290.59 Kcal (1217 kJ) | ||
| Calories from fat | 184.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 618% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 37% | |
| Sodium | 43.19mg | 35% | |
| Potassium | 339.28mg | 142% | |
| Total Carbs | 21.97g | 144% | |
| Sugars | 14.26g | 1120% | |
| Dietary Fiber | 3.81g | 300% | |
| Protein | 8.69g | 341% | |
| Iron | 1.2mg | 128% | |
| Calcium | 169.7mg | 333% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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