Cheesy rice with sweetcorn

Soft, buttery rice melted with cheese and sweetcorn. A mild comfort bowl that is easy on picky eaters.

Ingredients

• 300 g Basmati rice, rinsed
• 150 g Sweetcorn, drained
• 30 g Butter
• 50 ml Milk
• 150 g Cheddar, grated
• 2 g Salt
• 1 Cucumber, cut into sticks, to serve

Method

1. Boil the rice in a big pan of salted water for 10 minutes.
2. Add the sweetcorn for the final 2 minutes of cooking.
3. Drain well and return to the warm pan.
4. Stir in the butter, milk and cheese until melted and glossy.
5. Serve with cucumber sticks on the side.