Laurel Rice

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon finely minced onion
  • ½ tea

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.