Basmati Rice with Lemon and Thyme

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1 1/2 cups basmati rice (or regular long grain rice)
3 cups chicken stock
1 bay leaf
1/2 tsp salt, plus more to taste
1/4 cup lemon juice
Zest of one lemon
2 TB fresh thyme leaves
1/4 tsp freshly ground pepper
2 TB extra virgin olive oil

Bring the chicken stock, salt and bay leaf to a simmer, the add the rice. Stir, cover the pot with a lid and turn the heat to low. Cook for about 18 minutes, or until the liquid is absorbed and the rice is tender.

While the rice is cooking, whisk together the lemon juice, zest, thyme, oil, pepper, and 1/4 tsp salt. When rice is finished cooking, turn the rice out into a large bowl and add the lemon mixture. Lightly toss/stir with a fork to combine. Taste and add more salt, pepper or lemon juice if needed.