In a 3 quart suacepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover; reduce heat to medium and cook for 40-50 minutes, or until the rice is tender and the water is absorbed.

Discard bay leaves. Fluff the rice with a fork and chill. (May be prepared 1 day ahead.)

While rice is cooking, remove the rind from the oranges with a potato peeler and cut into fine slivers; set aside. Reserve flesh for later use.

Blanch the cranberries in a pot of boiling water for 3 minutes; drain and set aside.

Just before servings, in a large bowl, add the rind, cranberries, and grapes to the rice.

In a small bowl, whisk together the vinaigrette ingredients. (May be prepared ahead. Store in tightly covered jar in refrigerator.)

Shake before pouring over the rice mixture and mixing well.