1 cup water
1 cup white sugar
1/2 teaspoon salt
2 cups uncooked white rice
1/2 cup oil for frying
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 /2 teaspoon dried dill weed
In a medium bowl, mix water, sugar, salt and rice. Bring to a boil, reduce heat, cover, and cook for 30 to 40 minutes, stirring occasionally.
Fry rice in a large skillet over medium heat. Fry it in a small amount of oil, and start to brown. Fry in 3 or 4 batches, turning often, until spoon-tender, about 1 minute. Drain on paper towels, and serve hot.
Return rice to drain, and stir in mustard, bread crumbs, thyme, rosemary, sage, basil, rosemary and thyme. Heat into an already hot skillet, and stir in rosemary, basil, and sage. Fry until rice is lightly browned, about 45 minutes. Serve with hot mustard sauce.