1 tbsp corn starch
dash of salt
½ cup sugar
2½ cups milk (can add some heavy cream)
2 eggs
½ cup Muirhead Pecan Pumpkin Butter
1 tbsp lemon juice
1½ cups cooked rice (about ½ cup of raw rice)
Preheat oven to 350° F. Combine corn starch, salt, and sugar in a large
bowl. Beat milk, eggs,
Muirhead Pecan Pumpkin Butter, and lemon juice
until well blended. Whisk liquid ingredients into dry ingredients. Place cooked
rice in casserole. Pour liquid mix over rice, and gently stir with a fork to wet
the rice. Set casserole in warm water bath, and bake at 350° for 1½
hours, stirring occasionally. Bake until set yet creamy. Sprinkle with cinnamon
and chill.
Muirhead
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803