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Preheat oven to 350°. Bring 1 quart water to a boil; stir in rice. Cook 5 minutes; drain. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 6 minutes or until tender, stirring occasionally. Sprinkle flour and salt over onion mixture, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add milk, stirring with a whisk until blended. Cook 3 minutes or until thick, stirring frequently. Add Gruyere cheese and rice, stirring until cheese melts. Pour onion mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until bubbly and brown. Sprinkle with parsley.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell