* * *
Peel and chop the onion. Fry in a little oil until soft but not brown.
Pour the measured rice into a saucepan and stir into the onion.
Fill the pan with water measuring two thirds water to one third rice.
Season with salt and if you have one add a bay leaf. Bring to the boil. Cover with a lid or greaseproof paper.
Transfer pan to the oven and cook on a medium heat.
Check the rice periodically until all the water has been absorbed by the rice. Then remove from the oven.
Taste and season with salt and pepper as required.
Another method is to follow the steps to Step 4 then having boiled, reduce heat and simmer for 8 minutes, cover with a plate or lid and turn the stove off and leave to stand for ten minutes. Should be ready after that.
* * *