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Cardamom Cream Rice With Papaya

  • 10 minutes
  • just over 1 hour
  • 4
Cardamom Cream Rice With Papaya

A refreshing twist on an old favourite.


  • 3 cups whole milk
  • ¼ cup caster sugar
  • 2 strips pared lemon rind
  • ½ cup short-grain rice
  • 1 cup cream
  • 1 tsp ground cardamom
  • ½ large papaya


  1. Preheat the oven to 180ºC. Grease a 5-cup capacity ovenproof dish.
  2. Bring the milk, sugar and lemon rind to scalding point and stir until sugar dissolves.
  3. Add the rice and simmer for 5 minutes, stirring constantly so the milk does not catch. Transfer the mixture to the prepared dish. Cover with foil or a lid.
  4. Bake in the preheated oven 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.
  5. To make the puree, remove the seeds from the papaya half and peel. Place the pulp into a food processor and process until smooth. Sweeten to taste. Accompany with a crisp shortbread like these Passionfruit Shortbreads if wished.

Cooks Tips

- You could use ginger in place of cardamom.

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