Step 1

Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.

Step 2

Place the rice and 185ml (3/4 cup) water in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce heat to medium-low and cook for 12-15 minutes or until the water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Use a fork to separate the grains.

Step 3

Meanwhile, heat the oil in a small frying pan over medium heat. Cook the shallots and garlic, stirring, for 2-3 minutes or until soft. Transfer to a large bowl.

Step 4

Add the rice, creamed corn, ham, eggs and 120g (1 1/2 cups) of the cheese to the bowl. Stir until evenly combined. Pour into the prepared pan. Sprinkle over the remaining 25g of cheese. Bake for 35-40 minutes or until set. Set aside to cool for 10 minutes before transferring to a chopping board. Cut into squares to serve.