Rice and Cheese Bake

Preheat the oven to 350°F (175°C). Lightly grease a baking dish suitable for holding 3 cups of rice mixture.

Combine the beaten eggs and half and half in a large mixing bowl, whisking together until well blended.

Add the cooked rice to the egg and cream mixture, stirring gently to ensure the rice is evenly coated.

Stir in the salt, onion powder, powdered mustard, ground black pepper, and ground red pepper, mixing until the seasonings are evenly distributed throughout the rice.

Fold in three-quarters of the cheddar cheese and the chopped parsley, reserving the remaining cheese for topping.

Transfer the rice mixture to the prepared baking dish, spreading it evenly and smoothing the top.

Sprinkle the reserved cheddar cheese over the top of the rice mixture.

Bake in the preheated oven for 40-45 minutes until the top is golden brown and a knife inserted into the center comes out clean.

Remove from the oven and let rest for 5 minutes before serving, allowing the bake to set slightly.