Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun
Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.
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.
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