INGREDIENTS

INSTRUCTIONS

1. Heat the oven to 350 F.
2. Over medium heat in an ovenproof saucepan with a tight-fitting
lid, heat the butter or oil. Add the chopped onion and garlic and
cook until soft and translucent, 3 to 5 minutes. Add the rice and
stir until well coated.
3. Add the water or stock. Add the bay leaves and season with salt and
pepper. Bring the mixture to a boil over high heat.
4. Cover and place in the heated oven and cook for 17 minutes. Remove
the bay leaves and fluff with a fork. Taste and adjust for seasoning.
(You can also add a couple of tablespoons of fresh chopped parsley
for added flavor.)
Notes: This is a no-fail method of cooking rice. I have always said
that learning this method alone was worth the cost of culinary
school! The basic formula remains the same, 1 cup of rice to 1 1/2
cups of liquid, and always, 17 minutes exactly.
© 1998 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC buster by Barb at PK
Recipe by: Virginia Willis
Converted by MM_Buster v2.0l.

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