Instructions: Pour the chicken broth and water into a 2-quart or larger saucepan over medium heat. Add the garlic. Cover the pot and bring it to a boil, about 3 minutes. Measure out the rice and set aside. When the broth mixture comes to a boil, add the rice, cover the pot and reduce the heat to simmer. Cook until the rice is tender, about 17 minutes.

While the rice cooks, cut the kernels from the corn into a shallow 2-quart or larger casserole dish. Scrape the cob to remove any remaining kernels and milk. Core the tomato (unpeeled) and cut it into roughly 1/4-inch dice. Add the tomato to the dish. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add them to the dish. Toss to mix well. Set aside until rice is done.

Pour the hot rice into the dish with the corn mixture. (The heat from the rice will warm the corn.) Toss to mix well. Add salt and pepper to taste and serve at once.

Serves 4.

TO COOK A DOZEN EARS OF CORN, fill an 8-quart or larger pot with water roughly a third of the way full (about 3 quarts). Place it over high heat, cover and bring it to a boil. (If you dont have a big pot, use 2 4 1/2-quart soup pots.) Meanwhile, shuck and silk the corn. When the pot boils, add the corn, cover, and bring it back to a rapid boil. Cook until just tender, about 11 minutes for large ears. (Smaller ears will cook faster.) Remove the corn from the pot and cool. Refrigerate leftovers in a large zipper-top plastic bag for future use.

Description: "A make ahead dish; one that uses leftovers"

NOTES : Tomatoes, corn and rice! "The flavors of fresh summer corn and ripe tomatoes need each other. The acid from the tomatoes plays off the sweet milky corn. The resulting chemistry that happens on the tongue is a performance that ought to require admission tickets." -Beverly

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