Heat one tablespoon of the olive oil in a 2 quart sauce pot (with a lid) over medium heat until shimmering. Add the shallots and saute until soft, but not browning (3 to 4 minutes).

Rinse the rice thoroughly in a fine mesh strainer under running water. At first, the draining water will be milky and syrupy. Keep rinsing until water runs clear. (This removes much of rice's natural starchiness and will help rice be fluffy rather than sticky.)

Add rinsed rice to pot, along with fresh water, the bay leaf, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium or medium-low, to maintain an active simmer while covered.

Cook for 12 minutes and check to see if all water is absorbed. If not, re-cover and cook for a minute or two more. Remove lid and fluff with a large fork.

While the rice cooks, add the remaining olive oil, citrus juices and 1 teaspoon of salt to a small bowl and whisk until combined.

Add the citrus blend to the fluffed rice in 3 additions, folding well into the rice between each pour.

Fold in half of the cilantro leaves; repeat with the remaining.

Taste the rice - it should be well-seasoned with just a hint of citrus. If necessary, sprinkle a pinch or two more salt over the rice and fold.