The result was better than I could have imagined! I’ve decided to share my recipe!
28oz box roasted vegetable broth
11oz bag frozen roasted corn, 1/2 onion (chopped) and 1 small clove garlic (crushed) sauteed together in 1TB grapeseed oil.
8oz can organic solid pack pumpkin
1 cup lite coconut milk
1TB curry powder, dash of cinnamon (all to taste, add a smidge of ginger if you like) and salt.
When the corn and onions are sauteed, add them to the liquids and bring everything to a simmer until smooth. Add 2 cups of rinsed rice and simmer again until most of the liquid is absorbed being careful not to burn the mixture! Take the rice off the heat and cover for 10-15 minutes.
The rice will be sticky, easy to form into balls which can be baked in a low oven if you want them crispy (the rice is just as good without being formed into balls as a base for toppings).
Make a sauce by steeping Butiki Tangerine Creamsicle Guayusa Tea a little strong, then add a tablespoon of butter subsitute (and honey if you want a sweeter contrast).