1. In a saucepan, bring the milk and 2 tablespoons of the sugar (or the condensed milk, if using) to a boil over medium heat, stirring to prevent scorching at the bottom.
2. Add the rice and salt.
3. Stir, and turn the heat down to medium low.
4. Cook it at a bare simmer, meaning with tiny or occasional bubbles, until so much of the milk has reduced / been absorbed that it looks in the end like creamy rice smothered in just a little too much sauce. (As opposed to it being really wet and soupy.)
Note: This should talk about 45 minutes, and you should stir on occasion so that there’s no scorching. Taste, and add more sugar if it’s not sweet enough for your taste.
5. Remove the pot from the heat, and let it cool to room temp. Stirring it a little bit while it cools helps. When it’s cool, transfer to a bowl, press a sheet of plastic wrap directly onto the pudding, and chill in the fridge until very cold.
6. When it’s time to serve, loosen the pudding back up by stirring in Bhakti Chai until well combined. Top with a little grated lime zest, some chopped nuts, and serve.