Laurel Rice

Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon finely minced onion
  • ½ teaspoon finely minced garlic
  • 1 cup uncooked rice
  • bay leaves
  • cups Chicken Stock

    Method

    1. Melt the butter in a saucepan and cook the onion and garlic in it without browning. Add the rice and bay leaves and cook, stirring, for about two minutes.

    2. Meanwhile, bring the stock to a boil. Add it to the rice; cover. Simmer for exactly twenty minutes. Discard bay leaves.