Step 1

Preheat oven to 350°F. Rinse rice until water runs clear; set aside. Heat oil in a small ovenproof saucepan (with a tight-fitting lid) over medium-high until shimmering.

Step 2

Add rice; cook, stirring often, until toasted and shiny with a light golden hue, about 8 minutes. Add stock, salt, thyme, and bay leaf. Bring mixture to a boil over medium-high, stirring often. Remove from heat, and cover with lid. Transfer pot to preheated oven, and cook 20 minutes.

Step 3

Remove pan from oven; let stand, covered, 5 minutes. Uncover and fluff rice gently using a fork; let it steam out, uncovered, 5 minutes. Remove and discard thyme and bay leaf. If desired, add additional salt to taste.