Mango Chai Rice Pudding

Name: Mango Chai Rice Pudding
Ingredients: 2 quarts whole milk; 1 teaspoon salt; 1 cup carnaroli rice; 1/2 cup sugar; 1/2 cup sweetened condensed milk; 1/2 cup raisins; 1/2 teaspoon cardamom McCormick GourmetTM, Ground; 1/2 teaspoon cloves McCormick GourmetTM, Ground; 1/2 teaspoon cinnamon McCormick GourmetTM, Ground Saigon; 1 pinch white pepper McCormick GourmetTM, Ground; 1/2 cup toasted sliced almonds; 1/2 cup mango diced peeled; 1/4 cup dried apricots chopped

13 ingredients

4 steps

Ingredients

2 quarts whole milk
1 teaspoon salt
1 cup carnaroli rice
1/2 cup sugar
1/2 cup sweetened condensed milk
1/2 cup raisins
1/2 teaspoon cardamom McCormick GourmetTM, Ground
1/2 teaspoon cloves McCormick GourmetTM, Ground
1/2 teaspoon cinnamon McCormick GourmetTM, Ground Saigon
1 pinch white pepper McCormick GourmetTM, Ground
1/2 cup toasted sliced almonds
1/2 cup mango diced peeled
1/4 cup dried apricots chopped

Directions

1

Heat milk and salt in large saucepan on medium heat until warm, stirring occasionally to prevent scorching
2

Toast rice in large heavy saucepan on medium heat 4 minutes or until lightly browned, stirring frequently. Stirring constantly, add warmed milk, 1 cup at a time, until milk is absorbed by rice after each addition. (It takes about 1 hour for all of the milk to be absorbed and the mixture to become thick and creamy.
3

Stir in sugar, sweetened condensed milk, raisins and spices until well blended. Pour into large bowl. Place plastic wrap directly on surface of rice pudding. Cool slightly
4

Refrigerate 4 hours or overnight until well chilled. Just before serving, add almonds, mango and dried apricots; mix gently