Cheddar Rice Casserole with Tomato Chutney

Ingredients

• 1 cup rice uncooked
• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 3 ounces extrasharp cheddar cheese shredded
• 2 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 3  garlic cloves minced
• 0.5 cup green onions chopped
• 2.3 cups milk 1% low-fat
• 2 ounces parmesan cheese fresh grated
• 0.8 teaspoon salt 
• 0.7 cup tomato chutney 
• 2 cups water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.
2. Melt butter in a nonstick skillet over medium-high heat.
3. Add onions and garlic; saut 2 minutes.
4. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well.
5. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
6. Preheat oven to 35
7. Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes.
8. Sprinkle with Parmesan. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until set.
9. Let stand 5 minutes before serving.