Instructions: 1. Heat the oven to 350 F.

2. Over medium heat in an ovenproof saucepan with a tight-fitting lid, heat the butter or oil. Add the chopped onion and garlic and cook until soft and translucent, 3 to 5 minutes. Add the rice and stir until well coated.

3. Add the water or stock. Add the bay leaves and season with salt and pepper. Bring the mixture to a boil over high heat.

4. Cover and place in the heated oven and cook for 17 minutes. Remove the bay leaves and fluff with a fork. Taste and adjust for seasoning.

(You can also add a couple of tablespoons of fresh chopped parsley for added flavor.)

Notes: This is a no-fail method of cooking rice. I have always said that learning this method alone was worth the cost of culinary school! The basic formula remains the same, 1 cup of rice to 1 1/2 cups of liquid, and always, 17 minutes exactly.

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