Aromatic Baked Rice

• 1 1/2 cups white basmati rice
• Salt
• 3 shallots, peeled and thinly sliced
• 3 tablespoons canola oil
• 5 tablespoons butter, plus more for the baking dish
• 1 cinnamon stick
• 5 cardamom pods
• 1 bay leaf
• 3 allspice berries
• 1/2 teaspoon peppercorns
• 1 small pinch saffron threads
• 3 tablespoons whole milk

1. In a fine-mesh strainer, rinse the rice thoroughly but gently.
2. Soak in a generous amount of water for about an hour then rinse again, strain and reserve.
3. Bring a large pot of generously salted water to a boil.
4. Meanwhile, in a medium skillet, fry the shallots in the oil until golden and crisp.
5. Drain shallots and reserve on a paper towel, saving the delicious flavored oil for another dish.
6. Melt the butter in a small saucepan over medium heat, add the spices and gently fry until they are very aromatic, about 3 minutes.
7. Add the milk to the spice pot and set aside.
8. Preheat oven to 375 degrees.
9. Generously butter a deep clay or ceramic baking dish (a souffle dish works well) and have a piece of heavy-duty foil ready.
10. Cook the rice in the boiling water, stirring gently once or twice, until the grains are just cooked but still offer a little resistance to the tooth (think al dente pasta), about 6 minutes.
11. Strain and immediately scoop into the prepared baking dish.
12. Pour over the spice butter mixture, top with the crisp shallots and cover with the foil.
13. Bake for 18 minutes.
14. Remove from oven and let rest covered for at least 20 minutes before gently fluffing to serve.

white basmati rice, salt, shallots, canola oil, butter, cinnamon, cardamom pods, bay leaf, berries, peppercorns, saffron threads, milk

Taken from cooking.nytimes.com/recipes/1013724 (may not work)