Rinse the rice very well under cold water. Rinse until the water is completely clear, about 2 minutes.

In a small Dutch oven, (if you do not have a Dutch oven, start this is in a pot and transfer to an ovenproof pan and cover with tin foil) melt the butter and add the chopped shallot.

Cook the shallot until soft, about 5 minutes. Add the rice and cook another 2 minutes.

Add the chicken broth and about a half teaspoon of salt. Bring to a boil.

Cover the pot with a lid.

Put the Dutch oven into a preheated 350 degree oven. Bake for 15 minutes.

Let the rice stand for 10 minutes.

Fluff with a fork. Perfectly cooked, fluffy rice.