2tbsp unsalted butter(1/4 stick) plus extra to coat baking dish.
6 scallions- end trimmed and white & light green parts thinly sliced
1/2 medium yellow onion, finely chopped
3 medium garlic cloves finely chopped
2 1/2 tsp kosher salt (we used sea salt I had in a grinder)
1/2 tsp freshly ground black pepper
1 3/4 cups long grain rice
3 cups low sodium chicken broth
1 cup heavy cream
1 1/2 cup shredded extra sharp white cheddar cheese
Heat oven to 350 degrees and arrange a rack in the middle. Coat a 13x9 inch baking dish with butter and set aside..
Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onions, garlic and 1/2 tsp salt and pepper. cook, stirring occasionally, until vegetables are tender but not browned- about 7 minutes.
Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp of salt. Bring to simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour in prepared dish and spread evenly. Cover with foil and bake until most of the liquid has been absorbed and rice is cooked thoroughly. About 30 minutes.
Uncover, evenly sprinkle remaining 1/2 cup cheese over top and continue baking until rice is tender and cheese is golden, about 15-20 minutes more.
