Gratin de Riz

Ingredients

Rice

1 cup, uncooked

Unsalted butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

All-purpose flour

3 tablespoons

Milk

2 cups, whole or 2%

Gruyere cheese

1 cup, grated

Parmesan cheese

1/2 cup, grated

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Breadcrumbs

1/2 cup, preferably panko for extra crunch

Fresh parsley

2 tablespoons, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions; once fluffy, set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant (about 5 minutes).
4. Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce thickens, which should take about 5 minutes.
6. Remove the skillet from heat and stir in the grated Gruyere cheese and half (1/4 cup) of the grated Parmesan cheese. Season with salt and black pepper to taste.
7. Gently fold the cooked rice into the cheese sauce until well combined.
8. Transfer the rice mixture into a greased 2-quart baking dish, spreading it evenly.
9. In a small bowl, mix the remaining 1/4 cup of grated Parmesan cheese, breadcrumbs, and chopped parsley. Sprinkle this mixture evenly over the rice.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Remove from the oven and let cool for a few minutes before serving.