Pour your 1 cup (250 ml.) baldo rice into a long wide cointainer.

Add water in your container until it will be approximately 4 cm. (1,5 inch.) more than the rice and rest your mixture for one night.

Next day pour your mixture into a blender and blend it until it gets creamy. Strain the residues with a cheesecloth.

Your final emulsified mixture should be gooey.

Boil your 100 gr. (0,25 lb.) chicken breast in a pot.

Divide your boiled chicken into several parts and put it in cold water. You should change this cold water frequently until the chicken loses its scent. (approximately 7-8 times.)

After your chicken becomes scentless split your chicken string by string. (it should be very thin or it won’t taste good in your dessert.)

Pour your 5 cup (1 lt.) milk and stringed chicken into a pot and boil it while stirring occasionally.

Pour 50 gr. (2 oz.) of your emulsified mixture to your boiled milk in the first place. Boil to more minutes and add a little more of emulsified mixture if it doesn’t get consistent. Repeat adding until your pudding gets consistent.

When your pudding comes to consistency cook it 10-15 minutes more as beating with a wooden spoon.