To cook basmati rice on the stove top:

1. Bring 8 cups of water to a boil in a large pot, then add rice, bay leaf, and salt to taste (I like 2 teaspoons), stir, and return to a boil; boil uncovered for 12 minutes. Remove the bay leaf, drain the rice using a fine mesh strainer, rinse with hot water, and pour into a large bowl. Stir in cilantro, lime juice, and lemon juice, season to taste with salt (I like an additional 1/4 teaspoon), and serve hot or at room temperature.

To cook any long-grain rice on the stove top:

1. Bring 4 cups of water to a boil in a large pot, add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons), stir and return to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove the bay leaf, stir in cilantro, lime juice, and lemon juice, season to taste with salt (I like an additional 1/4 teaspoon), and serve hot or at room temperature.

To cook long-grain rice in a rice cooker:

1. Add rinsed rice (see notes), water (according to manufacturer’s instructions), bay leaf, salt (I like 1 teaspoon), and oil if using, then close the rice cooker, plug it in, and turn it on, cooking according to the instructions. When finished, remove the bay leaf, stir in cilantro, lime juice, and lemon juice, add more salt to taste (I like 1/4 teaspoon), and serve hot or at room temperature.

To cook brown rice:

1. Follow the instructions above using these times: 40 minutes for basmati on the stove top, 45 minutes for long-grain on the stove top, and 60–70 minutes for a rice cooker (or according to manufacturer’s instructions), noting that 2 cups of brown rice makes 16 servings of 1/2 cup each, which is a higher yield than white rice.