PREPARATION
Preheat oven to moderate 180C. Lightly oil 4 x 1/2 cup capacity moulds. Combine coconut cream, milk and sugar in a saucepan, bring to the boil. Whisk eggs and cardamom in a bowl, gradually pour over hot mixture, whisking constantly. Combine water and extra sugar in a small saucepan, stir over medium heat until sugar has dissolved. Bring to the boil and cook, without stirring, for 3 minutes or until golden brown, swirling pan occasion-ally. Remove from heat. Pour into prepared moulds, and then pour in coconut cream mixture. Spoon a tablespoon of rice into each. Place moulds into a baking dish. Pour in enough boiling water to come halfway up sides of moulds. Bake for 15 minutes or until custards have set. Remove from water, refrigerate several hours before turning out onto serving plates. Serve with lychees.