Creamy Rice Pie


2/3 cup white long-grain rice, uncooked
1 1/3 cups water
1 1/3 cups small curd cottage cheese
3 medium eggs, beaten
1/2 cup yellow onion, chopped
4 teaspoons fresh basil, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 small green onions, chopped
1 1/3 cups cheddar cheese, shredded and divided


Preheat oven to 325°F, and grease an 8-inch springform pan or deep-dish pie plate.
Bring water to boil in a medium saucepan. Add rice and yellow onion. Reduce heat, cover, and simmer 20 minutes, or until rice is tender and most water is absorbed. Cool for 10 minutes before moving on to next step.
Slowly add cottage cheese, eggs, and 1 cup cheddar cheese into cooked rice, stirring constantly to prevent egg from scrambling. Season with basil, garlic powder, salt, pepper and green onions.
Pour mixture into prepared pan, and bake 40 minutes.
Top with remaining 1/3 cup of cheese, and bake an additional 10 to 15 minutes, until cheese melts and center is hot.
Let rice pie stand 5 minutes. Cut, and serve.