Preheat oven to 350 degrees
place the rice in a colander
and rinse it in the sink in cold water until the water runs clear. Allow
the rice to drain and dry for 20 minutes. Over medium heat, heat the olive
oil in a casserole with a tight fitting lid. Sauté the rice in
the oil until it starts to brown.
Sprinkle the salt over
rice and pour in the stock. Add bay leaf and saffron threads. Cover tightly
and place in the oven. Bake for 35-40 minutes . When the pilaf is done,
all of the liquid will have been absorbed. Serve immediately as a side
dish with a meat, fish or vegetarian entree.
Serves: 4 - 6
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
to article introducing Jewish cooking