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By Craig Claiborne
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.
Meanwhile, bring the stock to a boil. Add it to the rice; cover. Simmer for exactly twenty minutes. Discard bay leaves.
© 1966 Craig Claiborne estate. All rights reserved.