Heat oil in a pan and cook spices and sesame seeds for 2 minutes.
Add rice to the pan and stir to coat grains in oil.
Pour in 300ml hot stock and boil for 10 minutes until rice is tender.
Grease two cups with vegetable oil and press the rice into them.
Turn the rice timbales out onto serving plates.
Fry chopped red pepper in olive oil for 4 minutes.
Add garlic and cook for 1 minute.
Add 50ml water, 50ml wine, and sugar, then simmer for 4 minutes.
Mix in parsley and blend until almost smooth.
Pour dressing around the rice and garnish with orange and parsley.