1 1/8 c. regular rice
1/2 c. butter
3 1/2 lbs. Vidalia onions, chopped
1 1/8 c. shredded Swiss cheese
1 c. whipping cream
2 tbsp. minced parsley
Salt and white 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 and salt and pepper. Place in a generously buttered 13x9 inch casserole. Sprinkle with paprika, bake at 325 degrees for one hour. Serves 10 to 12.