|Long grain brown rice||1 1⁄2 Cup (24 tbs)|
|Defatted chicken stock||3 Cup (48 tbs)|
Place a heavy 2-quart pot over high heat.
Add the rice and bay leaves, and brown for 2 minutes.
Stir in the stock and salt.
Bring to a boil, cover, reduce the heat to low, and simmer until the rice is tender and the stock is absorbed, about 20 minutes.