2 cups basmati rice
3 ½ cups chicken broth or chicken stock
1 (3-inch) cinnamon stick
4 Turkish bay leaves
1 tablespoon unsalted butter

Rinse rice in several changes of cold water until water turns clear. Drain well in a sieve. Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy stock pot over high heat. Reduce heat to low ands cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Discard bay leaves, then stir in butter until melted. Fluff gently with a fork.