1 1/8 c. regular rice
1/2 c. butter
3 1/3 lbs. Vidalia onions, chopped
1 1/3 c. Swiss cheese, shredded
1 c. whipping cream
2 tbsp. parsley, minced
Salt & pepper to taste
Paprika

Cook rice in a large pot of boiling water for 5 minutes. Drain well. Melt butter in a heavy saucepan over medium heat. Add onions and cook until tender (approximately 20 minutes), stirring occasionally. Mix cheese and cream; add rice, parsley, salt and pepper. Place in a generously buttered 13 x 9 inch casserole. Sprinkle with paprika. Bake at 325 degrees for one hour. Serves 10 to 12.

This dish is a good side dish for meat. It can be prepared a day ahead and refrigerated. Bake when ready to serve.