Place 1 teaspoon oil or butter per portion in saucepan

Place weighed rice in a measuring jug, you will need two and a half times as much stock as rice by volume.

Add onion to saucepan, sweat down without colouring, add rice, stir until rice absorbs butter/oil, do not allow to colour

Add measured stock and bayleaf, bring to boil. Stir once, cover with tight fitting lid, reduce heat, low to medium.

Cook for 18 -20 minutes until cooked, remove from heat and allow to stand, with lid on, for 5 minutes

Gently stir in 1 teaspoon butter per portion, salt and pepper with a fork, do not over mix

Serve. Goes with most chicken dishes with a sauce.