Place the rice into a heavy-based pot and wash by covering with water a few times, agitating the grains, then pouring off the starchy liquid.

Heat a small saucepan or wok over low-medium heat and add the oil and the garlic. Stir the garlic as the oil heats and when it turns golden brown, remove it from the oil with a wire mesh. Set the garlic aside, breaking up any clumps with a fork as it cools.

Stir the garlic oil and the salt through the washed rice in the pot, then add enough cold water to come 2cm above the top of the rice. Place the pot over high heat and bring to the boil uncovered, cooking until the water level meets the top of the rice.

Cover the pot and reduce the heat to very low. Cook for 12 minutes, then turn off the heat and allow to stand for a further 5 minutes without removing the lid. Remove the lid and fluff the rice grains using a cutting motion with a spatula. Transfer the rice to a serving plate and scatter with the fried garlic.

Serve with Adam Liaw's pork and pineapple adobo.