Place the rice in a bowl and add enough water to cover the rice. Using your hands, swish the rice around to remove excess starch. Pour the water out, leaving the rice in the bowl. Rinse the rice several times until the water runs clear. Drain the rice.
In a medium sized pot, add rice, water, salt, oil and bayleaf and bring to a boil.
Turn the heat to medium low, cover with a tight fitting lid. Cook rice until all the water is absorbed about 12 to 15 minutes.
Turn the heat off and allow the rice to steam for 10 minutes.
Remove the lid and fluff the cooked rice using a rice paddle or a spoon. Serve warm.
Store - in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave until warm.
Freeze - portion the rice in freezer bags and freeze for 3 months. Thaw in the fridge overnight and reheat.
For tips to cook the perfect Basmati rice refer to the post above.