3 1/4 c. chicken broth
3/4 tsp. white pepper
1/2 c. finely diced onion
1/2 c. finely chopped parsley
1 bay leaf
3 tbsp. butter
1 2/3 c. converted rice

Preheat oven to 425 degrees. Pour the chicken broth into a pot with the bay leaf and the pepper and bring to a boil. Melt the butter in an ovenproof 2 quart casserole and add the onion. Cook over medium heat until transparent. Stir in the rice and stir until very hot and well coated.

Carefully pour the boiling broth over the rice mixture and stir well. Bring to a full boil. Cover and bake about 15 minutes until the liquid is absorbed and the rice is tender. Remove from the oven and stir in the parsley just before serving.