Posted: January 23 2011 in RecipesRice

3 cups chicken stock
½ tsp salt
1 cup long-grain rice
1 bay leaf

Place the chicken stock and salt in a medium, heavy saucepan and bring to a boil.  Add the rice and stir with a fork.  When the water returns to a boil, cover and lower the heat to medium-low.  Simmer for 20 minutes.  Do not uncover or stir while the rice is cooking!

Using an oven mitt or pot holder, remove the saucepan from the heat and let the rice rest for 10 minutes before you stir or take it out of the pan.  When stirring use a large meat fork so rice doesn’t clump together.