Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
1 cup jasmine rice
1 bay leaf
1/2 teaspoon salt
2 1/2 cups water
2 tablespoons chopped fresh cilantro
Juice of 1 lime
In a saucepan, bring the rice, bay leaf, salt and water to a boil and reduce to a simmer for 20 minutes or until the liquid has evaporated. When the rice is cooked, add the cilantro and lime juice and fluff with a fork. Serve.