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By Craig Claiborne
Melt the butter in a saucepan with a tight-fitting cover. Cook the onion in it, stirring, until onion is translucent. Stir in the bay leaf, saffron and rice.
Pour the stock over the rice and stir once. Cover and cook without removing the lid for twenty minutes. Remove bay leaf and serve.
© 1966 Craig Claiborne estate. All rights reserved.