Coconut-Scented Basmati Rice

• 2 tablespoons olive oil
• 1 small onion, minced (about 1/2 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
• 1/2 cup unsweetened coconut milk
• 1/4 cup chopped cilantro

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
2. Add the onion and saute until softened but not browned, about 4 minutes.
3. Add the rice and stir to coat well with the oil, then add the bay leaf, 1 teaspoon salt, and hot broth.
4. Season lightly with pepper.
5. 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.
6. Use tongs to remove and discard the bay leaf.
7. Use a fork to gently stir and separate the grains and stir in the butter; coconut milk, and cilantro.
8. Transfer the rice to a serving dish, or spoon it alongside other components, and serve at once.

olive oil, onion, basmati rice, bay leaf, salt, chicken, freshly ground white pepper, unsalted butter, unsweetened coconut milk, cilantro

Taken from www.cookstr.com/recipes/coconut-scented-basmati-rice (may not work)