Buttery Parmesan Jasmine Rice

Buttery Parmesan Jasmine Rice

6 T. butter, not margarine

1/2 C. diced onion

1 large clove garlic, minced

1 C. uncooked jasmine rice

1 1/2 C. chicken broth

1 bay leaf

1/2 tsp. dried parsley

1/4 C. grated parmesan

salt and pepper to taste

Melt 4 T. butter in a pot over med. high heat. Add the onion and garlic and cook for 2 minutes. Stir in the rice, cook for 1 minute while stirring. Add the broth, bay leaf and parsley. Bring up to a boil, cover and reduce the heat to low. Cook for 20 minutes, no peeking. Turn off the heat and cook for 5 minutes longer. Uncover, remove the bay leaf and add the remaining butter, parmesan cheese, salt and pepper to taste. Fluff the rice with a fork, cover once more for 5 minutes before serving.