Rice pilaf

Ingredients

• 55g butter
• 1 brown onion, finely diced
• 280g basmati rice
• 820ml chicken stock
• 2 bay leaf
• 2 garlic cloves, crushed
• 30g butter

Directions

1. Heat the stock in a saucepan.
2. In a shallow pan you have the lid for, add the butter on medium heat, then add the onions season with salt and saute for 3-4 minutes.
3. Add the rice (no not washed, uncle roger fans come at me) and stir through the onions.
4. Once the onions are stirred through the rice well, add the hot stock and mix. Then, add the bay leaves and crushed garlic cloves.
5. Turn the heat to low and stir well, cover with the lid and leave to cook on low heat for 30 minutes.
6. After 30 minutes, remove the lid and fluff the rice with a fork and add the last 30g of butter.