Frances Bissell

Garlic Rice

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

If this becomes a favourite dish, it is worth preparing a larger quantity of garlic and oil and keeping it in a cool, dark place. Serve with Beef Steak Tagalog, or with fried chicken.

Ingredients

  • 3 tbsp groundnut (peanut) or sunflower oil
  • 4 garlic cloves, peeled and finely chopped
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Method

Heat the oil in a frying pan very gently, and add the garlic. This must not brown too much or it will take on a bitter taste and spoil the rice. The secret is to keep the heat low and be prepared to spend time letting the garlic just turn gold. Stir in the rice, and when it is well coated with oil, allow it to heat through thoroughly before spooning it into teacups, pressing it down and turning