Cook the rice in salted boiling water till just done, drain and keep aside.

In a wok, heat the oil and add the garlic. Saute on low heat to release the flavours; the browning should be slow so that all the flavour from the garlic is imparted. (on high heat, the garlic browns quickly without imparting much flavour).

When the garlic is half done, add the ancho chilies and sauté on low heat till the garlic has browned well.

Then add the cooked rice and mix thoroughly to combine. Season with salt if necessary.

Garnish with roasted garlic flakes.

Serve hot.