Buttery Onion Rice Pilaf with Bay Leaf

What you need

• 30 g (2 tbsp) butter
• 1 onion, small, finely diced
• 200 g (1 cup) long-grain white rice, basmati works well
• 450 ml (scant 2 cups) chicken stock, hot
• 1 bay leaf
• 1/2 tsp salt, reduce if the stock is salty
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under cold water until the water runs clear. Drain well.

2. 2

   Melt the butter in a heavy pot over medium heat.

3. 3

   Cook the onion, stirring often, until soft and translucent but not browned, 4-5 min.

4. 4

   Add the rice and stir for 1-2 min, until the grains turn translucent at the edges and smell nutty.

5. 5

   Pour in the hot stock, then add the bay leaf and salt. Bring to a boil.

6. 6

   Turn the heat to its lowest setting, cover with a tight lid and cook for 15 min without lifting it.

7. 7

   Take the pot off the heat and leave it covered for 5-10 min.

8. 8

   Remove the bay leaf, fluff the rice with a fork and fold in the parsley.

Imported from krollskorner.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.