Parsi brown rice

I got this recipe from a Parsi colleague of mine, and though it is not the traditional accompaniment for dhansaak, I choose to make the two together.

Wash and soak the rice and keep aside.
Heat 1 tbsp ghee and temper bay leaves, cinnamon sticks, peppercorns, cloves and 1 onion cut into long slices. When the onions are browned, remove everything, and add to the rice.
In the same pot, put about 1 tsp sugar, and heat till it melts and then caramalizes.
Pour in the rice, tempering and sufficient water.
Bring to boil, reduce flame, and let it cook till done.

Serve with dhansaak.