• 3 tbsp butter
• 1 onion, finely chopped
• 1 1/2 cups rice
• 2 1/4 to 3 cups chicken stock or water
• 1 bay leaf
• 3 sprigs thyme
• 4 large sprigs parsley (including stalks)
• 4 inch piece celery stalked with leaves
• 2 (4 inch) pieces leek tops (green part)
• salt and freshly ground
• black pepper

1. Make a Bouquet Garni by placing one leek tops flat on a plate, topping with celery stalks, then parsley, thyme, and bay leaf. Top with other leek top, and tie tightly with cotton string.
2. The amount of liquid necessary to cook the rice depends on the quality of the rice. Use water rather than stock in cooking the pilaf if it accompanies a dish with a sauce. Chicken Stock or water should be about 2 times the amount of rice. So if using 2 1 1/2 cups of rice, use 3 cups stock or water.
3. In a heavy bottom casserole, melt 2 tablespoons of the butter and saute the onion until soft but not browned.
4. Add the rice and cook about 2 minutes, stirring, until the butter is absorbed and the grains look transparent.
5. Add 2 1/4 cups of stock or water with the Bouquet Garni, salt and white pepper; put a round of buttered parchment paper on the rice, cover and bring to a boil.
6. Simmer on top of the stove or cook in a moderate oven (350 ° F.) for exactly 18 minutes.
7. If the liquid has evaporated but the rice is not cooked, add more liquid arid cook a few more minutes until tender.
8. Let the pilaf stand, covered, 10 minutes so the rice grains cool and contract slightly.
9. Remove the bouquet garni.
10. Dot the top of the Rice Pilaf with the remaining butter, stir with a fork to fluff up the rice, and taste for seasoning.

Rice Pilaf can be prepared ahead and kept 3-4 days in the refrigerator or it can be frozen.

To Reheat Rice Pilaf
Place Rice Pilaf in a moderate oven (350° F) for about 15 minutes or heat it gently on top of stove until very hot. It is best to use a pan with a large surface area for reheating, so the Rice Pilaf will heat up quickly and evenly.