Buttered Leek Rice

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. 

Serve hot.