Rinse and drain the rice in a mesh strainer. Chop leeks into 1 cm (½-inch) thick slices.
Heat 4 tablespoons olive oil in a saute pan over high heat. Add the red onions and garlic and cook for 30 seconds.
Add the leeks and spring onions and drop the heat to medium.
Sautee until completely soft and translucent. Don't stir too often, allow the leeks to get some color.
Pour in ½ cup hot water and allow to drain completely.
Season with salt, pepper, and bay leaf.
Add the remaining 4 tablespoons of olive oil.
Add the rice and cook for 2 minutes stirring with a wooden spoon.
Pour in 1½ cups cold water or stock. Wait until it starts to sizzle. Then put the lid on and turn the heat to medium-low or low if your stove is too strong.
Simmer covered for 12 minutes.
Uncover and stir in the dill, fresh lemon juice, and zest.
Rest off the heat for 5 minutes.
Fluff the rice with a spoon a bit first.
Serve with freshly ground pepper, a few extra drops of lemon juice, and a drizzle of extra virgin olive oil.