Beef stock pilaf

2 Tbl butter
1 bay leaf
1/2 of a medium onion
1 cup medium grain rice
2 cups beef stock
1/4 Tsp ground cayenne pepper (optional)
black pepper
Finely chop the onion. Melt the butter in a saucepan over a medium flame. Add bay leaf. Sweat the onions down in the butter. Throw in the rice and saute until the grains become opaque. Pour in the beef stock. Season with salt and pepper. Stir once and bring the contents of the pan to a rapid boil. Cover tightly and reduce the flame to a slow simmer for 20 minutes. Allow the rice to rest - for 10 minutes before serving.