For the Munster cream (Munster, onion, leek, whipping cream, dry white wine):
Peel, wash and chop the onion. Remove the rind from the cheese and cut it into cubes. Remove the outer leaves from the white part of the leek, wash and mince. Place in a saucepan along with the onion. Add the cream and white wine. Cook 8 minutes over medium heat. Add the Munster, let it melt and mix.
Cook the rice in boiling water with rock salt. Drain, place in a saucepan, add half of the Munster cream and mix. Cut the pullet breast into thin strips and season. Roll in flour. Heat the oil and fry the meat quickly. Make a small dome of rice in the center of each dish and place a few pieces of pullet breast on top. Drizzle a small amount of Munster cream over the pullet.