RICE:

Soak the rice in water for half an hour before cooking.

Pour corn oil in a casserole and fry the onions until golden. Add the corn and cook for 5 minutes. Then, add the rice, water, salt and black pepper. Once it starts boiling, reduce the heat, and cover the casserole and cook until all of the water is evaporated.

WHITE SAUCE:

In another pan, melt the butter and flour. Take the pan off the heat, then add the milk, cream, salt, nutmeg and white pepper and stir on low heat until sauce thickens. Set aside

Gratin:

Combine the rice with chicken, ham, mushrooms and half of the mozzarella cheese.

Wipe the Pyrex with one tablespoon of oil. Pour the rice mixture, then the white sauce and mix lightly. Sprinkle the rest of the mozzarella and the cheddar on top.

Bake in the oven for 10 minutes or until the cheese melts.