Ingredients
1 1/2 cups Basic Chicken Stock
1 tablespoon unsalted butter
1/4 cup minced onion
1 small dried bay leaf
1/2 teaspoon coarse salt
1 cup long-grain white rice
Preparation
Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
