1.25 L chicken broth 5 cup
3 green onions, chopped
50 ml olive oil 1/4 cup
375 ml uncooked short-grain rice 1 1/2 cup
500 ml corn kernels 2 cup
75 ml parmesan cheese, grated 1/3 cup
Bring broth to boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
Heat oil in large saucepan over medium heat until hot. Add chopped onions; cook 1 to 2 minutes or until tender.
Add rice; cook and stir until thoroughly heated. Add 1 cup (250 ml) hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup (125 ml) at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the centre, adding corn during the last 10 minutes of cooking time. There may be a small amount of broth remaining. Stir in cheese.
Serves 8