Now you can make a rice pudding that tastes like it came from a five-star Indian restaurant. Your family and guests will love the way this combination of Chai spices adds dazzle to the smooth, creamy texture of the rice pudding.
In heavy medium saucepan, heat rice, milk, cardamom, ginger, cinnamon, clove, pepper and bay leaf until steaming and tiny bubbles form at edge of pan; reduce heat.
Simmer 7 to 10 minutes, stirring constantly, until slightly thickened.
Remove from heat; discard bay leaf.
In small bowl, beat sweetened condensed milk and egg.
Gradually stir about 1 cup of the hot rice mixture into egg mixture.
Then stir egg mixture gradually into hot mixture in saucepan.
Return pudding to medium-low heat. Cook and stir until bubbly and slightly thickened.
Pour into individual serving dishes.
Cover and refrigerate at least 2 hours.
Top with Whipped Cream and mango, if desired.