4 Cups Coconut Milk
16 ounces Pumpkin Puree
1 Cup Brown Rice, cooked as directed
1/2 Cup Maple Syrup
1 tsp cinnamon
1/2 tsp each ground ginger, sea salt
2 Organic Cage Free eggs
1/2 tsp Real Vanilla Extract
Preheat oven to 375.
In a large saucepan, bring to a boil the milk, pumpkin, rice, syrup, and spices, stirring constantly.
Reduce heat to simmer for 5 minutes.
Remove from heat.
Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mix. Mix together very well and pour into a greased 2 quart casserole dish.
Bake for 45 – 50 minutes or until set. Serve warm.
Serves up to 14. Makes a great breakfast dish!