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. ---------------------------------------------------------------------------
Nutrition
Ingredients
