1 cup chicken stock
2/3 cup water
1¼ tbsp butter
1 bay leaf
¼ tsp white pepper
1 1/3 cup rice
¼ cup chopped celery
¼ cup chopped onion
¼ cup chopped red bell pepper
½ tsp minced garlic
Salt to taste
Boil water and stock in sauce pan and then add 1 tbsp butter, bay leaf, white pepper, salt and rice.
Cover the pan and cook for 3-5 min until water is absorbed in the rice and starts bubbling;
then reduce the flame to very low and then cook until rice become tender completely.
Meanwhile cook veggies to mix in rice, for that saute garlic, onion,
red bell pepper and celery in remaining butter for just 2-3 min on high flame.
Mix these veggies in cooked rice and serve the hot rice pilaf with any curry.