1. Rinse the rice with cold water. Drain completely, shaking off any excess water.

2. In a large (about 3 quart) saucepan, melt the butter over medium heat until the foam subsides. Add the onion and cook until soft and transparent, 1-2 minutes, keeping the heat low so it won't brown.

1. Rinse the rice with cold water. Drain completely, shaking off any excess water.

2. In a large (about 3 quart) saucepan, melt the butter over medium heat until the foam subsides. Add the onion and cook until soft and transparent, 1-2 minutes, keeping the heat low so it won't brown.

3. Add the rice and stir to coat with the melted butter. Cook, stirring with a wooden spoon, over medium heat. The goal is to cook the rice for 1-2 minutes – not to toast it, but to have the hot butter adhere to the surface of the grains. When the rice begins to sound dry and scratchy, stir it.

4. Add the warm stock, thyme sprigs and bay leaf. If you're using an unsalted stock, add ½ teaspoon salt.

5. Cover and gently simmer over low heat for about 20 minutes. It's done when all the stock is absorbed and the grains of rice are tender, but still chewy. If you want the grains to be softer, add 1/3 cup more stock and cook for a few minutes longer.

6. Fluff the rice with a fork and remove the bay leaf and thyme sprigs. Taste for seasoning, adding salt and pepper as needed.