Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Vegetable oil |
| 1 tablespoon | Ginger; finely chopped |
| 1 small | Garlic clove(s) finely chopped |
| ½ teaspoon | Ground cardamon |
| 1 cup | Papaya nectar or mango juice |
| 1¼ cup | Long-grain white rice |
| ½ teaspoon | Salt |
| 1 \N | Papaya; peeled seeded, cut in 1/2\" dice (about 1 3/4 cups) |
In a heavy saucepan, heat oil over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Stir in cardamon. Combine papaya nectar with 1« cups water and add to pot along with rice and salt; bring to a rolling boil, stirring occasionally. Add diced papaya, bring to a simmer, then turn heat down to lowest point.
Cover pan and cook for 20 minutes. Remove from heat and let stand, covered, for 15 minutes. Fluff rice with a fork and serve.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95