A wonderful blend of flavors. I love rice, but my husband is not fond of it plain so I look for flavorful ways of preparing it and he really enjoyed this. I used jasmine rice, which is a long-grain but cooks much like a short-grain, and I left mine in the oven for almost 1 1/2 hours to get the golden crustiness I wanted. I like the fact that this can be baked unattended while the rest of the meal is being prepared, eliminating some of the last minute dinner prep. This was improvised from a recipe in The Cook's Bible by Christopher Kimball.