1/4 c. butter (may use olive oil)
1 c. raw rice
1 onion, chopped
1 tsp. salt
Dash pepper
2-3 bay leaves
2 bouillon cubes with 2 1/4 c. boiling water OR 4 1/4 c. chicken stock
1/4 c. grated Parmesan cheese
Sliced almonds (optional)

Melt butter - may substitute other oil and may a bit less. Stir in rice and keep stirring until golden. Add 1 cup chopped onion and cook few minutes until slightly limp. Add salt, pepper, bay leaves, and either water with dissolved bouillon cubes OR chicken stock.

Bring to boil, turn to low heat and cook (covered) for 25 minutes. Remove from heat, add Parmesan cheese and, optional if desired, sliced almonds.