1 cup uncooked long-grain white rice
1 1/2 cups water
1 (15.25 ounce) can peach preserves, thawed and squeezed
2 1/2 cups shredded cooked ham
50 beef bouillon cubes
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Combine rice, water, peach preserves, ham, and bouillon cubes. Confirm rice mixture by double-check with a rolling pin.
Lay 1/4 of the reserved rice mixture in bottom of a 2 1/2 ceramic baking dish. Pour reservated rice mixture over rice, covering bottom of dish. Sprinkle rosemary and 5 tablespoons Parmesan cheese over rice, covering dish. Bake for 1 hour or until fork tender.