Cardamom Cream Rice With Papaya
Serves: 4
INGREDIENTS
3 cups whole milk
¼ cup castor sugar
2 strips lemon rind
½ cup short-grain rice
1 cup cream
1 tsp ground cardamom
½ large papaya
¼ cup castor sugar
2 strips lemon rind
½ cup short-grain rice
1 cup cream
1 tsp ground cardamom
½ large papaya
Decadent and delicious. Cut the richness with the papaya puree.
Share:
METHOD
1. Bring the milk, sugar and lemon rind to the boil and stir until sugar dissolves.
2. Add the rice and simmer for 5 minutes, stirring constantly so the milk does not catch. Transfer the mixture to a greased 5-cup capacity ovenproof dish. Cover with foil or a lid.
3. Bake at 180ºC for 1 hour, stirring every 15 minutes to prevent a skin forming. Stir in the cream and cardamom, then cook for a further 5 minutes. Cool, then chill. Serve in individual serving glasses topped with papaya puree.
4. To make the puree, remove the seeds from the papaya half and peel. Place the pulp into a food processor and preocess until smooth. Sweeten to taste.
There are no comments for this recipe. You can leave a comment below.
You need to be Registered and Logged In to post a comment
