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.
- 1/8 teaspoon black pepper
- 1 bay leaf
- 1/2 cup sweetened condensed milk
- 1 egg
- Whipped Cream, if desired
- Chopped fresh mango, if desired
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.