Instructions

• Preheat oven to 350°F (175°C).
• In a medium saucepan, combine 1 cup dry rice, 2 cups water, 1/2 tsp salt, and 1 tbsp butter. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until the water is absorbed and the rice is tender. Remove from heat, keep covered for a few minutes, then fluff with a fork and let cool slightly.
• While the rice cooks, in a medium mixing bowl beat the 2 eggs with a fork until combined. Add the finely grated medium onion, 1 cup chopped parsley, and 2 cups shredded cheddar; stir to combine.
• Add 1 tsp salt, 1/2 tsp dry mustard, 1 1/2 cups milk, and 1/2 cup vegetable or canola oil to the bowl with the egg mixture. Mix until evenly combined.
• Add the cooked, slightly cooled rice to the bowl and stir until everything is evenly combined.
• Grease a 9 x 11-inch baking dish with a little of the 1/2 cup vegetable or canola oil. Transfer the rice mixture to the dish and spread it evenly.
• Bake in the preheated 350°F oven for 1 hour, until set and lightly browned on top. Let rest a few minutes before serving.