4 teaspoons salt
1/2 cup water
1 cup uncooked long-grain white rice
3 tablespoons water
1/2 teaspoon cooking oil
1/2 onion, chopped
1 carrot, peeled and sliced
1 tablespoon salt
1/2 teaspoon ground black pepper
1 1/2 cups instant chicken broth
1 teaspoon white sugar
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Stir in salt and 3 tablespoons water to cover. Simmer uncovered, undisturbed for 1 hour.
Test for doneness by placing dinner on a peel. Let stand, then place on a pizza pan and refrigerate. Let rest for 2 hours, or overnight.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil an 8x8 inch baking dish.
In a saucepan or kettle, heat cooked rice in water to boiling point. Stir in 3 tablespoons water, 1/2 teaspoon baking oil, onion, carrot and salt and pepper. Bring to a boil. Stir in chicken broth, 1/2 cup of sugar, and onion mixture. Reduce heat while simmering for 2 hours or until rice is cooked.