Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.
6 cups whole milk
1/3 cup uncooked basmati rice
1/2 cup nonfat sweetened condensed milk
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 cups chopped peeled mango (about 2 large)
How to Make It
Combine whole milk and basmati rice in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowderlike consistency.) Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly. Spoon 1/2 cup rice mixture into each of 8 dessert bowls. Top each serving with 1/4 cup chopped mango.