Wash the rice several time in cold water, then leave to soak for about 30 minutes in fresh cold water or if in a rush wash under the tap for a couple of minutes.
450 g basmati rice
Cook the onion in the butter for around 5 minutes until softened.
1 knob butter, 1 medium onion
Add the spices, saffron and bay leaves and cook for a couple more minutes.
The spices will give a wonderful fragrant flavour to the rice.
Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid.
600 ml vegetable stock, 1 pinch Salt
If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on.
Turn the heat down low and leave to cook for 10 minutes before turning off the heat.
Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
The rice should have absorbed all the water and will just need fluffing up with a fork.