The Secret to Restaurant-Quality Rice: Techniques and Ingredients Hotels Swear By

1 cup long-grain rice (e.g., basmati or jasmine)
2 tablespoons butter or olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:

Rinse the rice under cold water until the water runs clear to remove excess starch.
In a pot, heat the butter or oil over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and cook for an additional minute.
Add the rinsed rice to the pot and toast for about 2 minutes until slightly golden.
Pour in the broth, add the bay leaf, and season with salt and pepper. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 10 minutes.
Fluff with a fork and garnish with parsley if desired before serving.
Enjoy your restaurant-quality rice, made effortlessly at home!