2 tablespoons margarine
1 teaspoon white sugar
1/2 teaspoon salt
2 green onions, minced
2 tablespoons vegetable oil
3 tablespoons white sugar
1 teaspoon ground dry mustard
1 teaspoon hot pepper sauce
2 teaspoons curry powder
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon water
1 cup uncooked long-grain white rice
2 tablespoons sesame seeds (optional)
In a medium bowl, melt margarine, 1/2 teaspoon sugar, and salt. Stir in green onions, oil, and 1 cup sugar. Cover, and refrigerate overnight.
Remove 1 cup of rice from refrigerator, reserving 3 cups water. In a small bowl, combine 1/2 cup sugar and mustard; stir. Add 1 teaspoon hot sauce, 1 teaspoon hot pepper sauce, and 1 teaspoon curry powder. Stir in Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon water, and 1 cup uncooked long-grain white rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Serve rice over hot broth with 2 tablespoons sesame seeds.