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