Sweet hot flavours are the name of this rice. The most delicious rice I have made to date.
It has a sweet taste from the caramelised onions and sugar and a heat from the chiles. You can adjust the heat by varying the quanty of the chilies.
If you are adventurous you could add some pre cooked meat and egg and have yourself a complete meal with just the rice
Place the rice in a med size bowl and wash, do this two or three times till the water is not cloudy. Let the grains soak in clean water for 20 to 30 mins then drain the water off.
Heat the oil in a pan over a med heat and add the mustard seeds. Cover the pan with a lid as the seeds will pop, after about 30s the seeds will cease to pop. Add the chillies and onions and stir fry until the onions are caramel brown, about 10 minutes. Add the drained rice to the mixture and mix them together, add the water and the salt and sugar and stir once to mix together.
Continue to boil over a medium heat until all the water is evaporated and craters start to appear, about 5 to 10 mins. stir once and bring the cooked layer to the top, cover the pan and reduce the heat to the lowest setting and cook for a further 8 to 10 minutes. Turn the heat off and let the rice stand for another 10 minutes.
You can add the rice to a hot oven to dry it out further and fluff it up if needed.
You could add about 2 cloves of thinly sliced garlic, before you put in the oven, this will greatly infuse the flavour and make garlic rice.
If you want to make a greater quantity like I do, simply multiply each ingredient. I usually make a big batch and freeze in portion sizes.