Rinse 1 cup of basmati rice under cold water until water runs clear. Set aside to drain.

Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 thinly sliced onions, stirring occasionally for 15-20 minutes until caramelized.

Stir in 2 minced garlic cloves and cook for an additional 2 minutes.

Add the rinsed basmati rice to the saucepan along with desired amounts of salt and black pepper. Toss everything together for about 1 minute.

Pour in 1¾ cups of water (or half coconut milk) and add 2 bay leaves. Bring to a boil, reduce heat to low, cover and simmer for 18-20 minutes.

Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork and discard bay leaves.

Garnish with chopped fresh parsley before serving.