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1

The technique that GdD mentions (infuse oil, then use that in the rice), is the technique used in Sinangag (Filipino garlic fried rice), but the rice is cooked first, then fried lightly in the garlic infused oil. Because you still have the garlic in with the rice, and it hasn't undergone long, slow cooking like you would have from cooking the rice (even ...


2

Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before ...


6

According to research conducted at the University of Idaho and published in 2014 in the journal Food Protection Trends, there are now consumer guidelines to process garlic (and certain herbs) safely through acidification before adding to oil. I would read the first link thoroughly to understand the necessary process. To ensure safety, follow the steps ...



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