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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a surprising pudding from Turkey. The recipe I found called for chicken breasts, however I am fond of the richness of thighs. Ingredients:
3 1/2 ounces chicken (breast or thigh) |
3/4 cup rice |
1/4 cup water |
4 cups milk |
1 1/2 cups sugar |
1 teaspoon cinnamon (i like more) |
Directions:
1. Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
2. Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
3. Cover rice with warm water for 2 hours.
4. Drain and place into a food processor and whirl until well ground.
5. Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
6. Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
7. Reduce heat.
8. Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
9. Remove from heat. Pour into individual dessert bowls.
10. Cool and sprinckle with cinnamon.
11. Serve chilled.
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