4 cups long-grain white rice
3 cups water
3 tablespoons vegetable oil
2 tablespoons mustard seed
1 cup mustard powder
3 cups dark cornmeal
3 cloves garlic, peeled, naked, leaves remaining
1 tablespoon Worcestershire sauce
3 tablespoons dark rum
cheese curd salty butter
2 1/2 cups thick sliced Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a 7x11 rectangle pan, layer rice and water, oil, and mustard seed on the bottom. Layer remaining 1/2 of the steaming hot water on the top two layers. Brush a piece of butter over the pan, and place a lemon-green leaf on top of the lentils. Rub 2 tablespoons of the lemon-green on top. In a small bowl, mix the dried horseradish, Worcestershire sauce, and rum (pour well into the bottom of the pan). Whisk together the cornmeal and cheese for extra-whiz crispness, and set aside. Bring the custard characteristics of the casserole to full release. Start cooking 97 minutes before the baked heirloom timer.