Thai Mango With Cardamom Rice Pudding - cooking recipe

Ingredients

6 cups whole milk
1/3 cup uncooked rice (basmati rice preferred)
1/2 cup fat-free sweetened condensed milk
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 cups mangoes, peeled and chopped (about 2 large)

Preparation

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 chowder like consistency.)
Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
Top each serving with 1/4 cup chopped mango.