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Bring to a boil, then reduce heat and cover. Cook for about 15 minutes, or until the rice is tender.
Stir in the milk and half of the cheese until melted and creamy.
Sprinkle the remaining cheese on top and transfer to the oven.
Bake at 375°F (190°C) for about 10 minutes, or until the cheese is bubbly and golden.
Serve it straight from the pan, scooping out generous portions. Perfect for a weeknight dinner with a side salad or just on its own!
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