2 c. water
1 c. uncooked regular rice
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. red pepper sauce
1/4 tsp. pepper
1 medium onion, chopped
1 medium green pepper, chopped
2 c. shredded Mozzarella or Cheddar cheese (8 oz.)
4 eggs, slightly beaten
2 1/2 c. milk
1/2 c. grated Parmesan cheese

Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 15 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Layer half the rice, onion, green pepper and Mozzarella cheese in greased oblong baking dish, 11 x 7 x 1 1/2-inches; repeat. Mix eggs and milk. Pour over rice mixture. Sprinkle with Parmesan cheese. (Casserole can be covered and refrigerated up to 24 hours at this point.) Cook, uncovered, in 325°F oven until set, 45 to 50 minutes. Let stand 10 minutes. Cut into squares.

Makes 8 servings.