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.
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 it out on to plates.
© 1995 Frances Bissell. All rights reserved.