Originally taken from here, but it wasn’t limey enough for my tastes. Also, if I crack open an orange or lemon, I’m going to use all its juice.
This is great as a side or as burrito filling.
3 cups jasmine rice
appropriate amount of water for 3 cups of rice in your rice cooker
2 bay leaves
3 teaspoons salt
3 tablespoons canola oil
juice of 4 limes
juice of 1 lemon
juice of 1 orange
all the cilantro, fresh and chopped
Do the rice in your rice cooker with the bay leaves and salt. Remove the bay leaves when the rice cooker thinks it’s done. Don’t worry if the rice is still a little chewy at this point; it’ll soften up some more if you keep it hot in the rice cooker (the warming setting, or just don’t break the seal). Fluff up the rice and stir in the juices and oil. Add in the cilantro just before serving.
