1 cup fresh spice rub
1 cup white sugar
1/2 teaspoon salt
3 tablespoons cold water
2 1/2 cups water
1 tomato, quartered
1/2 cup uncooked white rice
6 cloves garlic, peeled
1 onion, quartered
1/2 cup chicken broth
2 tablespoons beef bouillon powder
1/4 teaspoon ground dry mustard
1/4 teaspoon ground freshly ground black pepper
In a small bowl, combine 1/2 cup of the spice rub and 1 cup sugar. Rub over mortar and pestle; set aside to marinate for 15 minutes.
In a large saucepan over medium heat, combine water, tomato, rice, garlic, onion, broth, bouillon and mustard powder. Cook, stirring with a lid, until mixture reaches 180 degrees F (80 degrees C). Reserve 2 cups of cooked mixture and pour 3 tablespoons over rice. Return reserved rice to the pan over medium heat. Simmer for 1 minute. Use the remaining reserved sauce mixture to coat the cooked rice well before serving.