Combine 1 3/4 cups water and 1/2 teaspoon PeachDish salt in a small saucepan with a lid. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 30 to 35 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered. While the rice cooks, prepare your mise en place: Trim and peel carrot, then cut in half lengthwise, and thinly slice crosswise. Peel and thinly slice shallot. Remove stem and seeds from jalapeno, and thinly slice. (Use gloves, if possible, and wash hands thoroughly after handling jalapeno.) Pick and roughly chop cilantro leaves.