- 2 tablespoons olive oil
- 1 small onion, minced (about ½ cup)
- 2 cups basmati rice, or other similar long-grained rice, picked over for stones and rinsed of excess starch
- 1 bay leaf
- Fine sea salt
- 3 cups homemade chicken stock, low-sodium, store-bought chicken broth, vegetable broth, or water, simmering in a pot set over medium heat
- Freshly ground white pepper
- 5 tablespoons unsalted butter
- ½ cup unsweetened coconut milk
- ¼ cup chopped cilantro
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion and saute until softened but not browned, about 4 minutes. Add the rice and stir to coat well with the oil, then add the bay leaf, 1 teaspoon salt, and hot broth. Season lightly with pepper. Bring to a boil over high heat, cover the pot with a tight-fitting lid, reduce the heat, and let simmer, removing the lid occasionally to stir with a fork to prevent scorching, until the grains are fully cooked but not clumped together, 18 to 20 minutes.
- Use tongs to remove and discard the bay leaf. Use a fork to gently stir and separate the grains and stir in the butter; coconut milk, and cilantro.
- Transfer the rice to a serving dish, or spoon it alongside other components, and serve at once.