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1
Place the oven rack in the center position and preheat the oven to 375 F.
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2
Bring the water, olive oil, salt, and bay leaves to a boil in a 2-quart saucepan over medium heat.
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3
Stir in the rice and bring the water back to a boil.
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4
Lower the heat so the water is simmering, cover the pan, and cook until the rice is al dente and the liquid is absorbed, about 15 minutes.
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5
(If there is still a little water left in the pan when the rice is cooked, remove the pan from the heat and let it stand, covered, a minute or two, until the liquid is absorbed.)
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6
While the rice is cooking, butter six 8-ounce ramekins or custard cups and sprinkle the insides evenly with bread crumbs.
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7
Bring a kettle of water to a boil, then keep it hot over low heat.
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8
Remove the rice from the heat and beat in 4 tablespoons butter, the spinach, grated cheese, and chives.
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9
Divide the rice mixture among the prepared ramekins and cover each with a small square of aluminum foil.
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10
Set a baking pan large enough to hold the ramekins on the oven shelf.
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11
Set the ramekins in the pan, leaving some space between them, and pour in enough hot water from the kettle to come halfway up the sides of the ramekins.
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12
Bake 15 minutes.
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13
Remove the aluminum foil and bake until the tops of the timbales are lightly browned and feel firm to the touch, about 15 minutes.
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14
Carefully remove the pan from the oven and remove the ramekins from the hot-water bath.
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15
Let stand 5 minutes.
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16
Run a paring knife around the inside edge of the ramekins and, working one at a time, unmold the ramekins onto serving plates.
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17
If you have trouble freeing the timbales from one of the ramekins, leave the ramekin in place on top of the overturned timbale while unmolding another, then return to it.
