Cheddar Rice Casserole With Tomato Chutney

• 2 cups water
• 1 cup uncooked basmati rice
• 1 1/2 teaspoons butter
• 1/2 cup chopped green onions
• 3 garlic cloves, minced
• 2 1/4 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded extrasharp cheddar cheese
• 1 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 2/3 cup tomato chutney
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

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. Add onions and garlic; saute 2 minutes. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well. 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.
3. Preheat oven to 350u0b0.
4. Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before serving.

water, basmati rice, butter, green onions, garlic, milk, cheddar cheese, flour, salt, freshly ground black pepper, eggs, tomato chutney, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/cheddar-rice-casserole-with-tomato-chutney (may not work)