Place the rice in a medium saucepan, pour in enough water to cover and bring to the boil. Reduce the heat and simmer gently for five minutes.
Add the milk, cream, sugar and cardamom pods and simmer over a gentle heat until the rice is tender and most of the liquid has been absorbed.
Stir in the passion fruit pulp, lime juice and zest and a little more cream if the mixture is too dry.
To serve, spoon the pudding into two serving dishes. Sprinkle with brown sugar and garnish with mint leaves.