Thai Mango With Cardamom Rice Pudding

My DD adapted this recipe from Cooking Light for Mother's Day and it is delicious!

• Ready In: 1 hr
• Serves: 8

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)

Directions

1. Combine whole milk and basmati rice in a large saucepan over medium-high heat.
2. Bring to a boil, stirring constantly.
3. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
4. Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
5. Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
6. Top each serving with 1/4 cup chopped mango.