| carrots | 2 | Sweat the hards | Add the softs | Deglaze with stock | Season until the stock tastes strongly salty | Mix everything with the rice in a large flat pan | Add water | Simmer with the lid until the rice is al dente, about 10 minutes | Simmer uncovered until mostly dry | Transfer to a 160°C oven | Cook until the rice is mostly dry and crispy | Cook on the stove over medium-high heat for 3 minutes to form a crust | Serve with lemon or lime and a dusting of salt |