1. Preheat oven to 400°F.
2. In a small pot, bring the chicken stock to a simmer and season it with salt and pepper.
3. In a separate pot, melt the Plugrá Butter and sweat the minced onion until soft. Add the rice and stir until completely coated by the butter.
4. Add the chicken stock and the bay leaf and cover with parchment paper lid. Place the rice in a preheated oven for 20 minutes or until all of the water is absorbed. Then place in a bowl and remove the bay leaf.
5. Let the rice cool for 10 minutes then stir in the egg, parsley, salt and pepper.
6. Brush six 3-inch tart molds with softened Plugrá Butter and fill each mold with 1/4 inch of tightly packed rice.
7. Bake the rice in the preheated oven for 5 minutes until it becomes lightly browned. Remove from the oven and cool.