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1
Heat the oven to 300 degrees.
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2
Lightly butter, or use cooking spray, on a 1 1/2-quart souffle dish (preferably nonstick).
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3
In a medium saucepan, bring 2 cups water to a boil.
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4
Stir in rice and cook for 15 minutes.
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5
Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom.
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6
Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender.
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7
Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
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8
To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream.
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9
Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar.
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10
When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly.
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11
Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
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12
To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil.
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13
Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade.
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14
Immediately pour into the souffle dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
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15
Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated souffle dish.
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16
Fill a large roasting pan halfway with very hot tap water, and place the souffle dish in the roasting pan.
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17
Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan.
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18
Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly.
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19
Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
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20
To serve, place the souffle dish in a large bowl filled with enough boiling water to come halfway up the side of the souffle dish.
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21
Let stand for 20 minutes, dry the bottom of the souffle dish, then run a knife around the edge of the custard and turn it out onto a platter.
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22
(It will stick and not look picture perfect.)
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23
Serve with a spoon.
