Mango Chai Rice Pudding

• 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

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

milk, salt, carnaroli rice, sugar, condensed milk, raisins, cardamom, cinnamon, white pepper, almonds, mango

Taken from www.yummly.com/recipe/Mango-Chai-Rice-Pudding-1329033 (may not work)