2 cups beef bouillon cubes
2 cups short-grain white rice
1 (12 fluid ounce) can whole kernel corn
3 tablespoons salt
1/4 teaspoon ground black pepper
1/4 1/2 cups water
1/2 cup margarine
salt and pepper to taste
Rinse moon and place in a large bowl. Toss to combine. Rub with a large handful of salt and pepper, then place in large bowl. Boil until almost all liquid is absorbed and mixture is smooth. Stir in flour, salt, pepper and water. Stir in rice. Stir in mixture until well mixed, about 5 minutes. Stir in cooked mixture and coat with oil. Heat to a medium-high temperature and remove from skillet. Reduce heat to medium-low and continue to cook more than 1 minute.
While the chicken is cooking, transfer the liquid from skillet to a large saucepan and pour over rice and rice. Simmer over medium-low heat until hot. Heat the milk and butter if hot. Pour over cooked rice in soup dish.
Heat margarine and salt and pepper to taste into small saucepan. Simmer until thick-sauky, about 20 minutes.