Instructions: Cook rice in plenty of rapidly boiling lightly salted water until tender, about 20 minutes. Chill in cold water to stop cooking, then drain.

Beat eggs slightly. Heat milk over medium heat just until warm, add 1 teaspoon salt and stir to dissolve. Add to eggs. Add cheese, parsley, butter, onion juice and rice and place in buttered 13- by 9-inch baking pan.

Bake at 350 degrees until set, 30 to 40 minutes. Garnish with paprika and serve.

This recipe yields 12 servings.

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