Preheat oven to 400 degrees.

Heat butter in large skillet over medium heat. Add onion and saute 8 to 10 minutes, stirring periodically until browned and caramelized.

Meanwhile, combine rice, Parmesan and eggs in a medium bowl. Press mixture into bottom of a 10 inch removable bottom pan. Distrubute onion over crust and top with smoked Gouda and pecans.

Bake in preheated oven 12 to 15 minutes, until pecans are toasted.

Makes 6 servings.

Recipe adapted from USA Rice Federation.