2/3 cup white glutinous rice, washed and drained
¼ cup basmati rice, washed and drained
¼ cup packed brown sugar
2 cups coconut cream
1¼ cups water
1 teaspoon vanilla extract
1 cup coconut cream
4 tablespoons brown sugar
½ teaspoon ground allspice
¼ teaspoon ground cardamom
1 papaya, peeled and diced
6 x 200 ml capacity, heat-proof glasses or ramekins
Combine the rices, brown sugar, coconut cream, water and vanilla in a saucepan. Bring to the boil, reduce the heat and simmer uncovered for 20 minutes or until the rice is tender and most of the liquid has been absorbed. Stir occasionally, especially towards the end of cooking. The rice should still be a little soupy, but it will to firm up with the second cooking. Spoon the hot rice into the glasses or ramekins, smoothing the surface.
Preheat the oven to 150°C.
Custard: Lightly whisk all the ingredients in a bowl, trying not to aerate the eggs too much. Strain the custard through a sieve into a jug and pour the mixture evenly over the rice.
Lay a thin cloth in the base of a baking dish and place the puddings on top. This protects the base of the glasses and stops them rattling. Pour in enough boiling water to come halfway up the sides of the glasses.
Cover the dish with a piece of foil and bake for 20 minutes. Uncover and continue to bake until the custard is just set but still a little wobbly in the centre; about 20 minutes. Remove from the baking dish. Serve warm, topped with the diced papaya.