Add rice and 1 1/2 cups of water to a medium saucepan. Bring to a boil over medium-high heat then reduec heat to low, cover the pan and cook for 10 minutes, DO NOT REMOVE THE LID!. After the 10 minutes turn off the heat and let the rice sit for 15 minutes, Once again DO NOT REMOVE THE LID!.
Preheat oven to 400°
Melt 1 TBSP of the butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 15 minutes.
Stir the garlic in with the onions and cook until fragrant, about 10 seconds. Transfer onions to a large mixing bowl.
Mix the cooked rice in the bowl with the onions, Swiss cheese, heavy cream, 1/2 tsp salt, and 1/4 tsp pepper. If necessary season with more salt & pepper to taste.
Use 1 TBSP of the butter to butter the inside of a 9-inch pie plate or shallow baking dish. Scrape the onion and rice mixture into the baking dish. Spread the mixture evenly in the baking dish and sprinkle the breadcrumbs evenly on top.
Melt the remaining 1 TBSP of butter and drizzle over the breadcrumbs.
Bake in the preheated oven for 25 to 30 minutes or until top is golden brown.
Remove from the oven and allow to sit for 10 minutes before serving.
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