Place rice, frozen Birds Eye Chopped Onions and water in a saucepan and bring to the boil. Simmer covered for 10 minutes over low heat, stirring occasionally. Remove lid and continue cooking uncovered for 3-4 minutes or until liquid is absorbed.
Remove from heat and stir in Edgell Creamed Corn, Edgell Corn Kernels, ham, cream and spring onion. Season to taste. Spoon into a 2 cup capacity heatproof pot or ramekin and top with grated cheese. Grill until cheese is melted and serve immediately.