Cheddar Rice Casserole with Tomato Chutney

Cheddar Rice Casserole with Tomato Chutney(Adapted from CL)

2 cups water
1 cup uncooked brown basmati rice
1 1/2 teaspoons butter
1/2 cup chopped green onions
3 garlic cloves, minced
2 1/4 cups milk
3/4 cup shredded sharp 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
1/2 cup grated fresh Parmesan cheese

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.

Melt butter in a nonstick skillet over medium-high heat. Add onions and garlic; sauté 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.

Preheat oven to 350.

Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before cutting.