Categories: Sides

Ingredients

• 2 cups basmati rice unrinsed, or any long-grain white rice, rinsed (see notes)
• 1 bay leaf
• Salt
• teaspoon olive oil or rice bran oil, optional
• 2 tablespoons minced fresh cilantro
• 2 tablespoons fresh lime juice from 1-2 limes
• 2 tablespoons fresh lemon juice from 1-2 lemons

Directions

1. Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it’s always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).

2. Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.

3. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.

4. OR

5. Add rinsed rice (see notes), water (according to manufacturer’s instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer’s instructions.

6. When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.

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