Ingredients
| 2 cups | water | | 1 cup | uncooked long-grain rice | | 6 | lg. Vidalia onions | | 1/2 cup | butter or | | margarine | | 2 tbsp. | fresh parsley, minced | | 1/4 tsp. | salt | | 1/4 tsp. | white pepper | | 1 cup | Swiss cheese, shredded | | 1 cup | whipping cream | | Paprika |
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Instructions
Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 10 minutes. Drain and set aside. Peel and chop onions. Melt butter in a Dutch oven over medium heat; add onion, and cook 15 minutes, stirring frequently. Remove from heat; stir in rice, parsley, and next 4 ingredients. Spoon mixture into a lightly greased 13x9x2-inch baking dish. Cover and bake at 350°F 30 minutes. Sprinkle lightly with paprika.
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