Riz au Fromage

• ¾ pound rice
• butter
• 6 tablespoons freshly grated gruyère

Boil or steam rice in the usual way until tender but not mushy. Drain.

Butter a shallow heatproof casserole or deep gratin dish. Place a layer of rice on bottom of dish (using about a third of the rice); sprinkle with 3 tablespoons grated cheese (mixed Gruyère and Parmesan); sprinkle lightly with double cream; dot with butter, and season to taste with salt and freshly ground blac