Riz au bouillon (broth rice)

Instructions

1. Rinse the rice in cold water until the water runs clear. Slice the onion and crush the garlic.
2. Heat the oil in a saucepan and soften the onion for 4 minutes until tender.
3. Add the garlic and the drained rice, then fry for 2 minutes, stirring so the grains become translucent.
4. Pour in the hot stock, add the bay leaf and bring to the boil.
5. Lower the heat, cover and cook for 18 to 20 minutes until all the liquid is absorbed.
6. Turn off the heat, leave to rest covered for 5 minutes, then fluff up the rice, adjust the salt and serve hot.