Microwave the rice.
Butter an 8 x 8-inch (20 x 20 cm) microwave-safe dish.
Make alternate layers of rice and cheese until all is used.
Mix the milk and cream with the parsley and green onions.
Pour over the rice and cheese.
Stir the breadcrumbs with the melted butter.
Spread over the rice and cheese.
Preheat the convection part of your microwave oven to 350Â°F (180Â°C).
Bake casserole about 30 minutes, or until light brown on top.