4 tablespoons unsalted butter
2 leeks, white and light green parts halved and thinly sliced
2 cups jasmine rice, rinsed
2 1/2 cups chicken stock
2 tablespoons minced chives
Salt to taste
In a saucepan over medium-high heat, melt butter. Add leeks and stir until soft, about 2 minutes. Add rice and stir to coat with butter.
Add chicken stock and bring to a boil. Turn down heat to low and cover the pan. Cook until broth is absorbed, about 7 minutes. Season with salt and top with chives.