1. Cook chicken, divide flesh from the bones and cut it into dices.

2. Cut carrot into thin circles, then cut each into figures, put them on the bottom of the greased frying pan, scatter over chicken.

3. Boil rice in salted water, cast in a colander.

4. Whisk eggs with milk and salt.

5. Put rice over the chicken, pour over with egg mixture and bake over 340°F until the mass thickens.

6. Put the tart on a platter upside down and top it with greens.