This is an excellent side dish and delicious at room temperature.

RICE WITH CORN AND CHEESE
8 servings

3 cups long white rice
1/4 lb butter
2 cups corn
4 cups water (or chicken broth)
2 tsp salt
pinch of ground pepper
1 cup shredded cheddar or Gouda cheese

Heat the butter and sauté the rice in it. Add the corn, salt, pepper and the chicken broth or water. Heat at medium-heat until rice is drained of water and small craters form in the surface. Lower the heat to Low, move the rice from the bottom up and cover. Cook additional 15 minutes, uncover, add the cheese, moving carefully again from bottom up, cover and cook three more minutes in Low. Let it stand approximately 5-8 minutes and serve.