This is a great sauce to use with meatballs, chicken, pork, or over rice. If you prefer a thicker sauce, add a tablespoon of cornstarch to get those desired results.

Heat all the ingredients together until the butter and sugar are melted.

If You Have Trouble with Gummy Rice

You need to use 2 cups of water or clear stock and ½ teaspoon of salt for each cup of rice. Bring the liquid to a boil in a large pan, then add the salt and rice and stir for a few minutes. As soon as the water boils again, cover with a tight lid. Cook white rice over low heat 15–20 minutes; brown rice cooks over low heat 40–45 minutes. Do not at any time open the lid. The water should be absorbed at the end of the cooking time and the rice should be dry and tender. Remove from heat and separate the grains with a fork.