Sauté garlic until fragrant and golden brown. Season with salt to taste. Heat the pan and pour the cooking oil. Place the pot over high heat and bring to the boil uncovered cooking until the water level meets the top of the rice. This is applicable for large rice quantities.
Stir the garlic oil and the salt through the washed rice in the pot then add enough cold water to come 2cm above the top of the rice. When the rice is hot add 2 tablespoons of the garlic and a drizzle of garlic oil. Using the same pan or a separate wok if you prefer heat a tablespoon of oil over moderate heat and add the minced garlic. This is the color you want for maximum flavor do not allow it to burn or the flavor will be bitter. Just heat the rice in a pan with a tablespoon or two of garlic oil.
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When the oil is hot enough put in the garlic and cook until color turns brown and texture is crispy. Stir fry until rice is hot about 3 minutes. Pour in your water and stir until mixed. Cover the pot and reduce the heat to very low. Ingredients 300 grams cooked long grain rice about 2 cups 2 tablespoons olive oil 20 grams garlic 3 large cloves minced 1 4 teaspoon salt 1 4 teaspoon white pepper.
Combine rice and salt then mix well. Stir the rice garlic and onion until mixed. Add half of the rice. Combine rice and salt then mix well. When the oil is hot enough put in the garlic and cook until color turns brown and texture is crispy.
Add half of the rice. Ingredients 8 cloves garlic peeled and minced 4 cups minute rice single serve cups cooked according to instructions 1 3 cup vegetable oil divided salt and freshly ground pepper to taste 1 scallion thinly sliced for garnish 4 eggs. Stir the garlic oil and the salt through the washed rice in the pot then add enough cold water to come 2cm above the top of the rice. When the oil is hot add the garlic and ground pork. Sauté garlic until fragrant and golden brown.
