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1
Heat oven and stock Heat oven to 350F.
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2
Bring stock to a simmer in a small saucepan.
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3
Meanwhile, saute aromatics Melt butter in a 2-quart ovenproof saucepan over medium heat.
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4
Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
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5
Toast rice Add rice and stir well to coat each grain with butter mixture.
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6
Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
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7
Add stock to rice mixture and bake Add stock and return to a simmer.
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8
Transfer to oven, cover, and bake 16 minutes.
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9
Remove from oven.
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10
Cover and let steam for 10 minutes, then fluff with a fork before serving.
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11
Follow recipe above, substituting brown rice for white and increasing stock to 1 3/4 cups (instead of 1 1/2 cups).
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12
Bake 45 minutes, then stir in 1/4 cup dried currants before fluffing with a fork.
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13
Garnish with toasted sliced almonds and serve.
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14
Follow main recipe above, substituting basmati rice for the white rice.
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15
Add a pinch of saffron to the stock and let stand 10 minutes before bringing to a simmer.
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16
Proceed with recipe.
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17
Garnish with pomegranate seeds and serve.
