Garlic butter rice with crispy garlic

Melt the butter in a pot, add the diced onion and saute about three minutes until softening, before any colour.

Add the minced garlic for 30 to 45 seconds, just beginning to turn light brown at most.

Add the jasmine rice and mix until every grain is coated.

Add the chicken broth and bring to a simmer.

Turn down to low, cover and cook 15 to 17 minutes until the broth has evaporated; rest another six to seven minutes.

Trim and chop the peeled garlic heads, not so small it becomes paste (a processor on pulse works).

Heat the neutral oil to about 275 degrees, no hotter; fry the garlic, stirring, until light brown, then kill the heat at once, since it keeps cooking and goes horrible if dark brown.

Pour through a strainer over a metal bowl, shake off the oil, spread on a paper-towel-lined baking sheet, add a little pinch of salt and let dry. Keep the garlic oil, strained, in a jar in the fridge for a couple of weeks.

Stir a couple more tablespoons of butter, parsley, salt and pepper into the rested rice.

Serve topped with a little more parsley and the crispy garlic.