2 tbsp. butter
1 med. onion, halved, thinly sliced
4 each whole cloves, whole peppercorns, whole cardamom pods
1 cinnamon stick
2 bay leaves
2 c. long grain white rice (NOT the instant variety)
2 c. chicken broth
1 1/2 c. water
1/2 tsp. salt

Saute onion in butter until golden brown. Stir in spices, cook and stir 2 minutes. Stir in rice, cook and stir 2 minutes. Add broth and water, bring to a boil. Reduce heat, cover and simmer over low heat 20 minutes. Fluff with fork and serve hot. Serves 4 to 6. Good with Cardamom Carrots (see Vegetables) and broiled lamb chops.