Sunday, September 5, 2010

The Perfect White Rice

Sometimes we need to refine the basics.
1 tablespoon butter
1/4 cup finely chopped onion
1 small bay leaf
1/4 teaspoon salt
1/8 teaspoon dried thyme
1 small pinch white pepper
1 cups white rice
1 1/2 cups chicken broth

Melt butter in heavy saucepan over. Add onion and bay leaf and sauté until onion is translucent. Mix in salt, thyme, white pepper and rice; stir to coat. Add broth and bring to boil. Reduce heat to low, cover, and simmer until rice is just tender and broth is absorbed, about 17 minutes. Discard bay leaf.

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