Yield: 4 servings
|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|
|1||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