1. Bring 1 cup water and the rice to boil in a 3-qt saucepan. Stir in cabbage, carrots, 1/2 cup milk and the onion. Reduce heat, cover and simmer, stirring occasionally, 10 minutes or until rice and vegetabIes are almost tender.
2. Whisk soup, remaining 1/2 cup milk and mustard in a medium bowl until smooth. Stir into saucepan, cover and simmer 5 minutes until rice and vegetables are tender and sauce is creamy. Stir in ham.