1 pound medium carrots, peeled and sliced 1/2-inch thick
1/2 cup raw white rice
1 bay leaf
1 quart chicken stock, vegetable stock, or water
Crispy fried shallots, recipe follows
10 to 15 shallots, peeled and sliced very thinly crosswise with a mandoline or knife
4 teaspoons flour
Oil for deep frying: 3 inches neutral vegetable oil in heavy pot
1 teaspoon salt
Steps:
Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
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