The main content



  • 3 1/2 cups chicken stock

  • 2 cups long grain white rice

  • 1 bay leaf


Place a medium size saucepan over medium-high heat with the chicken stock. Bring to a boil, then add rice and bay leaf and stir. When stock returns to a boil, cover and reduce heat to a simmer. Cook 18 minutes, until rice is tender. Remove rice from heat and fluff with a fork.