Mango Chai Rice Pudding
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. Garnish with coconut, berries and mint leaves, if desired.
Test Kitchen Tip: Carnaroli rice is a thick, short grain rice from Italy that is slightly firmer than Arborio. Both types of rice are high in starch content and either can be used in this recipe.