Basic pilaf

2 Tbl butter
1 cup medium grain white rice
2 cups chicken stock
1 bay leaf
1/2 of a medium onion
black pepper
Finely chop the onion. Melt the butter in a medium size Dutch Oven. Saute the bay leaves and onions, until the onions become translucent. Add the rice and saute until it becomes opaque. Pour in chicken stock, salt and pepper to taste. Stir once. Bring the liquids to a boil. Cover tightly and simmer slowly for 20 minutes. Shut off the heat. Allow the rice to rest - for 10 minutes before serving.