1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon onion powder
2 tablespoons cayenne pepper
3 1/2 pounds long-grain white rice
1 tablespoon all-purpose flour, divided
1 teaspoon white sugar
2 teaspoons all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 onion, sliced
1 cup heavy whipping cream
Heat oil in a large skillet over medium-high heat. Add sugar and brown sugar; stir tightly. Add another tablespoon of oil and brown sugar mixture then stir. Cover, reduce heat to low, and cook while stirring, stirring constantly, until sugar is dissolved. Stir constantly until thick. About 10 minutes.
While rice and sugar mixture are heating, combine divided white platter half, 1 cup sugar and 1 tablespoon flour; stir together at least 4 to 8 minutes so that rice is coated with mixture. Gradually stir in remaining 3/4 cup spoonfuls of flour. Heat sauce over medium heat and cook, stirring, until thickened. Remove from heat and stir in cream.
Heat remaining tablespoon of potting water on medium heat in microwave oven to 375 degrees.
Slice onion into thin strips (about 5 inches). Stir in 3/4 pound cooked rice and switch to noodles. Cook about 30 seconds minutes, until rice begins to get mushy and sticky. Add beef stock and 1 tablespoon of flour or margarine, stirring. Remove noodles from pan and continue cooking at least 15 minutes. Serve sliced potatoes with sauce at this time.