4 cups water
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon garlic powder
1/4 teaspoon black pepper
3 large onions, halved
2 teaspoons water
1 teaspoon cumin (optional)
1 1/2 cups milk
1 1/2 teaspoons vegetable oil
2 medium carrots, sliced
1 teaspoon black pepper
1 1/2 teaspoons paprika (optional)
Freeze chicken stock for at least 2 hours if possible.
Beat water and salt in a large saucepan over medium heat. Slowly bring to a boil by adding the rice, stirring occasionally, and stirring until thoroughly absorbed. Gradually stir in the sugar, garlic powder, black pepper, onions, water, cumin, milk and oil. Boil over medium heat for about 5 minutes, or until a delicate brown-ish cast on the bottom of the glass jars.
Stir in carrots and pepper.
Pour into jars. Seal lids and clip tops with kitchen twine to prevent juices from oozing out. Cover, and steam for 40 minutes in the refrigerator. Remove lids, and chill until serving time.