Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
Add the garlic clove and rice and stir until coated with the butter.
Increase the heat to medium-high.
Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve.
* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Substituting The RiceYou can use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.