Laurel Rice

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 1 tablespoon finely minced onion
  • Β½ teaspoon finely minced garlic
  • 1 cup uncooked rice
  • 1Β½ bay leaves
  • 2ΒΌ cups Chicken Stock


  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.

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