Ingredients
3 medium leeks, white and light-green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed well (2 cups)
1 1/2 pounds carrots, peeled and sliced a scant 1/2 inch thick (3 1/2 cups)
2 cinnamon sticks
2 tablespoons fresh thyme leaves
2 bay leaves
1/2 cup extra-virgin olive oil
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 cups basmati rice, rinsed and drained well
2 cups boiling water
Preparation
Preheat oven to 375°F. Arrange leeks, carrots, cinnamon, thyme, and bay leaves in a 3-quart baking dish (such as a 9-by-13-inch). Pour in oil, sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper, and toss to combine. Bake until vegetables are soft and beginning to caramelize, about 1 hour. Remove from oven; stir vegetables, then sprinkle rice evenly over top without stirring together.
Increase oven temperature to 450°. Sprinkle teaspoon salt and teaspoon pepper over rice, then pour boiling water over. Carefully cover dish tightly with parchment-lined foil and bake until rice is cooked, 30 to 35 minutes more. Remove from oven and let stand, covered, 10 minutes. Uncover, gently fluff with a fork, and serve.
