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How much garlic should be put in Garlic Rice?


Guest Koti
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On 1/16/2022 at 4:52 PM, Guest Koti said:

I can't make it perfectly delicious. Pease help

To make Garlic delicious or the rice delicious?  Very confusing question.

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I think if you want a simple garlic rice, you can first put cold butter and sliced garlic in the pan. Turn the pan on the lowest setting. Let the garlic crisp up without turning black. Next add rice. Season with chicken powder, soy sauce (for colour), and good amount of black pepper. You should have a very delicious, concentrated garlic rice. 
 

To go more fancy, you can do ma-yu. It is essentially cooking the garlic until it’s pitch black and grind with oil. You can search “black garlic oil” 

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On 1/16/2022 at 4:52 PM, Guest Koti said:

How much garlic should be put in Garlic Rice?

 

Ingredients

  • 6-8 cloves garlic very finely sliced
  • 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil
  • 2 ½ teaspoons garlic minced
  • 4 tablespoons butter salted or unsalted, divided
  • 1 ½ cups white rice medium or long grain is best (raw)
  • 2 ½ cups chicken broth
  • ¼-½ cup scallions finely sliced
  • salt
  • white pepper

 

 
 

 

 

 

 

鍾意就好,理佢男定女

 

never argue with the guests. let them bark all they want.

 

结缘不结

不解缘

 

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My 5 cents would be , always take fresh garlic ... 😆

 

Taste is very subjective. While I prefer more garlic often, not everyone does.

Can be difficult also for not so much garlic eaters out there.

 

 

Most of the traditional fried rice recipes from Singapore, China or Hong Kong actually do not add garlic to the usual common fried rice.

 

If you do Garlic Fried rice, then it is something different:

While there are plenty of recipes out there, also every region has different portions.

 

 

Ingredients: Serves 4 - 5 pax Fry garlic until crispy --- Some cooking oil 5 cloves of garlic - thinly sliced 1 bulb of garlic - chopped

4 cups of overnight cooked rice (each cup is 250ml)

 

If you cook for less persons, just need to scale down the rice and garlic.

 

here is a video from a Singaporean cook, step by step guide. hope it helps.

( I personally would leave the 1.5 teaspoons of chicken stock powder away). this cook seems to add chicken stock powder to nearly everything..

 

 

 

if you meant just plain garlic rice:

then the relation of rice to garlic would be for 2 pax dish:

 

6-8 cloves garlic very finely sliced for a 1 1/2 cup of rice portion. 1 garlic for cooking with the rice and not as slices on top.

Some add butter, others just take oil. It is very different.

While some always remove the oil when they cooked the chopped small garlic (not the slices) crispy brown, others take less oil and don't remove.

 

For cooking it means, you must try until you reach perfection.

Also note: what you find tasty others might not.

Even if you cook the most delicious garlic rice in your view, others might not like it.

 

 

 

 

 

Edited by singalion
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Didn't read the whole thread, but I do agree with one of the replies above. There's no such thing as too much garlic, that's a sentiment shared by even the traditionalists, especially the Italians 😂. I find that garlic is one of those raw ingredients that you eyeball. If your dish tastes overly garlicky, you either need to increase the portion of the dish, or just use lesser garlic to ensure you don't go overboard, but that would contradict my earlier words. If it's garlic rice you're trying to perfect, try something like 2 cups of rice to 5 cloves of large garlic and then finetune from there.

 

Besides... garlic is good for us. They kill the bacteria in our mouth and they're also an aphrodisiac. Just remember to floss and brush your teeth before kissing your partner. It won't take the smell away, but it'll be a little more bearing. 

 

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On 1/23/2022 at 6:06 PM, notd said:

Didn't read the whole thread, but I do agree with one of the replies above. There's no such thing as too much garlic, that's a sentiment shared by even the traditionalists, especially the Italians 😂. I find that garlic is one of those raw ingredients that you eyeball. If your dish tastes overly garlicky, you either need to increase the portion of the dish, or just use lesser garlic to ensure you don't go overboard, but that would contradict my earlier words. If it's garlic rice you're trying to perfect, try something like 2 cups of rice to 5 cloves of large garlic and then finetune from there.

 

Besides... garlic is good for us. They kill the bacteria in our mouth and they're also an aphrodisiac. Just remember to floss and brush your teeth before kissing your partner. It won't take the smell away, but it'll be a little more bearing. 

 

 

Hm, but for many Italian dishes you're advised not to overdo with garlic. Like Carbonara, the cream taste would result in a bitter more metallic taste. 

 

Also note European dishes mostly don't add garlic at start or early at start but when there is already a sauce fundament. 

You would wonder, for many Italian pasta dishes, garlic is not an ingredient. 

 

The only exception I would allow for aglio e olio. 

 

Garlic in Italian cooking is part of vegetable dishes or meat. In particular meat cooked in sauces. 

 

But note that most Mediterranian dishes add a bit of crushed raw garlic into salad sauces in heavy olive oil. 

 

My former collegues in Europe always made a huge step backwards when I had eaten such a salad the evening before. ha ha. 

 

 

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