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Because we tend to make a batch of this rice and reheat it over the course of a week, I use short-grain rice so that it doesn't dry out so badly in the refrigerator. If you're planning to make this for a meal and eat most of it fresh, then long-grain rice will give you a fluffier texture.

Heat a large nonstick saucepan over medium-high heat. Add:

• Water (300 cup)
• Rice (200 cup, uncooked)
• Salt (75 tsp)

Bring to a boil, then simmer until liquid is absorbed and rice is tender, about fifteen minutes. Remove from heat, let stand five minutes, fluff.

Heat a small skillet over medium-high heat. Add:

• Olive oil (100 Tbsp)
• Butter (100 Tbsp)

Melt butter. Add:

• Mustard seeds (100 tsp)

Cook until seeds pop, about two minutes. Add to rice:

• Seed mixture
• Cilantro (300 Tbsp, fresh, chopped)
• Lemon zest (one lemon)
• Lemon juice (one lemon)

Stir well.

Recipe adapted from Cooking Light Annual Recipes 2009, p229