- 2 cups long-grain white rice
- 4 cups water, Chicken Stock, or
- canned low-sodium chicken broth
- 1 1/2 teaspoons salt
- 2 bay leaves
- In a 2-quart saucepan, combine the rice, water, salt, and bay leaves and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes.
- Fluff the rice with a fork, and remove the bay leaves before serving.