Coconut-Scented Basmati Rice

1. 1

   Heat the oil in a large, heavy-bottomed pot over medium heat.

2. 2

   Add the onion and saute until softened but not browned, about 4 minutes.

3. 3

   Add the rice and stir to coat well with the oil, then add the bay leaf, 1 teaspoon salt, and hot broth.

4. 4

   Season lightly with pepper.

5. 5

   Bring to a boil over high heat, cover the pot with a tight-fitting lid, reduce the heat, and let simmer, removing the lid occasionally to stir with a fork to prevent scorching, until the grains are fully cooked but not clumped together, 18 to 20 minutes.

6. 6

   Use tongs to remove and discard the bay leaf.

7. 7

   Use a fork to gently stir and separate the grains and stir in the butter; coconut milk, and cilantro.

8. 8

   Transfer the rice to a serving dish, or spoon it alongside other components, and serve at once.

* Per serving · 4 servings · Values may vary.