1/2 c. long grain rice, uncooked
7-8 c. Imperial sweet onions, chopped coarsely
1 c. grated Swiss cheese
1 tsp. salt
1/4 c. melted butter
2/3 c. half and half

Cook rice in 5 cups boiling water for 5 minutes. Drain; set aside. Cook onions in butter in large skillet until limp but not browned. Combine all ingredients, mix well and pour into greased 2 quart casserole. Bake at 350 degrees for 1 hour. Yield: 8 to 10 servings.