qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Lemon rice =====
//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 [[recipe:technique simmer|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 [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p229//