1/4 cup olive oil
3 cloves garlic, sliced
1 onion, sliced
6 bay leaves
3 tablespoons vegetable oil
3 tablespoons Italian seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon salt
3 tablespoons cold water
Heat olive oil in large skillet over medium heat. Saute garlic for about 5 minutes until golden. When garlic is golden, cook onions for 2 minutes.
Add bay leaves and turn to coat.
Heat the dark brown oil in a large saucepan over medium heat. Bring to a boil, stirring constantly. Stir in oil and garlic while gradually stirring in bay leaves (I used to cook them with hot water). Return to a boil, stirring constantly. Gradually pour in the remaining olive oil and garlic mixture until all your marinade is incorporated, coating everything much better.
Remove from heat, as the mixture will soak in.
Return the bay leaves to a fluffy batter and pour in water just enough to cover the inside of the rinsed rice. Cover well and marinate in refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C).
Cook the saddama rice from the bottom of the pot, replacing with water or broth if necessary, until soured, about 5 minutes.
Warm water in a mixture that comes to a slow boil stirring frequently. You may have slight irritation but it helps us reduce the hassle of spreading marinade throughout. Bring water to a boil, reduce heat, and simmer 4 to 6 minutes, or until cornflakes are gone and rice is browned. Serve the rice with Red Tulip Buns if desired. Season with Kosher salt, Croutons or other shredded cheese, and gently brush over rice as your experiment progresses.