2 tbsp. butter
1/4 c. chopped onion
1/2 tsp. chopped garlic
1 c. converted rice
3 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 tsp. dried thyme
4 drops Tabasco sauce
1 bay leaf
1 1/2 c. water
1/2 tsp. salt
Freshly ground black pepper (6 turns of the pepper mill)

1. Melt 1 tablespoon of the butter in a saucepan and add the onion and garlic. Cook, stirring until the onion is wilted. Add the rice, parsley, thyme, Tabasco, bay leaf, water, salt and pepper. Bring it to a boil, stirring. Cover the pan tightly and simmer for 17 minutes.

2. Discard the parsley, thyme and bay leaf. With a fork, distribute the remaining butter through the rice. Keep the rice covered in a warm place until you are ready to serve it.