Turkish Chicken Pudding - cooking recipe

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)

Preparation

Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
Cover rice with warm water for 2 hours.
Drain and place into a food processor and whirl until well ground.
Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
Reduce heat.
Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
Remove from heat. Pour into individual dessert bowls.
Cool and sprinckle with cinnamon.
Serve chilled.