- 1 lt whole milk
- 200 g brown sugar
- 80 g rice flour
- 200 g chicken breast
- orange zest and orange peels
- 50 g cow milk butter
- ½ teaspoon ground mastic
- cinnamon for garnish
Place the chicken breast into a pot and add water to cover it. Then, add the orange peels and boil over high heat for about 20 minutes.
As soon as the chicken is cooked, place it into a bowl and add cold water (running water) until it covers the chicken.
When the chicken cools down, drain it well, place it into a food processor and beat until shredded into small pieces.
Next, add the milk, sugar, shredded chicken breast, orange zest, and mastic, and place over high heat until it starts steaming (but not come to a boil).
Right after, add the rice flour and stir constantly with a hand whisk, until it begins to thicken and turns into a firm cream.
Finally, remove the pudding from the stove and add the butter, while stirring until completely incorporated.
Divide the pudding into bowls of your preference, sprinkle some cinnamon on each portion and refrigerate.