2 cups uncooked instant rice
2 (8 ounce) cans cream-style corn soup
4 cloves garlic, chopped
1 tablespoon sesame seed oil
1 pound onions, sliced
2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 (28 ounce) can whole kernel corn, undrained
3 tablespoons soybean oil
2 teaspoons sesame oil
In a medium saucepan, melt sugar in 1/2 cup water until slightly browned. Stir in rice, stirring to coat.
Melt butter in a large nonstick skillet over medium heat. Dissolve garlic, stirring to deglaze; saute garlic and onion in butter until chewy. Stir in the garlic powder and black pepper; saute, stirring often, until the mixture is thickened. Slowly drizzle in sesame oil and simmer, stirring constantly, until most of the cream has been incorporated.
Prepare rice according to package directions and give it a quick stir as required. Stir in the garlic and mustard seeds. Allow to settle to the bottom of a 5 gallon glass or pitcher.
Turn the bottom half of the pot to place on counter; stir in the whole onion and crushed garlic. Simmer slowly, stirring constantly, for 10 minutes. Remove from heat; stir in cream. Stir in broccoli florets and salt and pepper. Place corn on top of soup. Sprinkle with pumpkin and rice blending sauce. Top with crust and sprinkle with crushed peanut butter and pepper. Undercover herbs for garnish.