Georgette's Really Lemony Greek Pilafi

Directions

Start heating stock in a separate pan, or heat in microwave so it’s very hot or boiling. Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes, stirring often so it doesn’t brown too much. Add salt and lemon juice to rice and saute 1 minute more. Add chicken stock slowly and carefully so it doesn’t splash up on you, and let it come to a boil. Then reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all. After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has. I find it usually takes 35 minutes, but I can’t keep myself from peeking after 30 minutes.