Rice and Cheese Casserole

3 cups cooked rice
1 cup shredded mild cheddar cheese
1/4 teaspoon salt
1 cup milk
1/2 cup finely chopped parsley
1 egg (beaten)
1/4 cup (4 tablespoons) butter or margarine
1/2 medium onion, chopped

Combine rice, cheese, salt, milk, parsley, egg, butter and onion in a large bowl. Mix until well blended then turn into a greased casserole. Bake uncovered in a 350 degree oven for about 45 minutes, until lightly browned. About 6 to 8 servings.

To Cook Rice – long grain white rice*

1 cup uncooked rice
2 cups water
1/2 teaspoon salt

Put water in a large saucepan that has a tight fitting lid. Bring to a boil and add rice – stir. Cover and turn down heat to simmer for about 14 to 15 minutes. Do not lift the lid to check while cooking. It will not ruin the rice if you do lift the lid – it just won't be as fluffy – I've lifted the lid more than a couple of times to be sure it wasn't burning.

*For brown rice follow the above directions but cook for about 40 minutes.