Preheat the oven to 325F

Bring the water to a brisk boil

Add the rice and boil uncovered for about 5 minutes

Drain and set aside

Melt the butter with the pesto in a large pan

Stir in the chopped onions, rice, and freshly ground pepper and salt

Mix well, until everything is coated with the butter-pesto mixture. Place in a shallow pyrex baking dish

Cover tightly with heavy foil and bake for 40 to 50 min- utes, stirring once or twice, until the rice is tender

Remove and stir in grated cheese and cream

Season with salt and freshly ground black pepper to taste

Serve immediately

Serves 4 to 6.