Peel and dice the onion. Melt the butter until it starts to sizzle (no coloration). Cook the onion on medium high in the butter for about 5 minutes in a saucepan. Then add the rice and the bay leaf (make an incision). Stir the rice with the onions and let the rice become transparent, “nacre” in French for 2 minutes. Cover with 800 grams of water. Bring to boil. Stir again.