Aired August 27, 2007

3 1/2 cups chicken stock
2 cups long-grain white rice
1 bay leaf

Place a medium-sized saucepan over medium-high heat with the chicken stock. Bring to a boil, add rice and bay leaf, and stir. When stock returns to a boil, cover and reduce heat to a simmer. Cook 18 minutes, until rice is tender. Remove rice from heat and fluff with a fork.