Good Recipe: Leftover Rice

We eat a lot of rice in our home, hosting Arab and Asian students as we do. Costco has provided a boost by offering big sacks of organic short-grain brown rice at an amazing price. Our students are a little wary of the brown rice thing, but I have learned to cook it a day or so ahead, cool it in the refrigerator so that the grains are separate and not sticky, then reheat it just before dinner--to rave reviews. I believe this recipe originated in the Philippines. I use organic brown rice, but you can use any kind, as long as it's not sticky or gooey (thus the need for cooling and using the next day, when the grains dry out a bit). You can use any amount, a little or a lot. Very quick, very fragrant.

Recipe:

1-2 Tbsp olive oil
1-4 cups leftover rice
1-3 cloves of garlic, crushed

Heat oil in heavy-bottomed skillet or pan over medium-high heat. When the oil is hot, add the rice and stir for 1-2 minutes until rice is heated through. Clear out a space in the middle of the pan and add one more Tbsp of oil, then quickly add the crushed garlic and stir it in the oil until it's fragrant, about 5-10 seconds. Stir the garlic into the rice, mixing well. Serve hot.