2 tablespoons margarine
1 tablespoon white sugar
1 clove garlic, peeled and crushed
1 teaspoon salt
1 cup quick-cooking rice
2 tablespoons butter
1/4 cup milk
1 1/2 tablespoons cornstarch
Bring margarine, sugar, garlic, salt and water to the boil in a saucepan. Place the rice cooker on low and place the mixture over a low flame.
Raise heat to a temperature of 285 degrees F (158 degrees C). Stir in butter, milk, cornstarch and cornstarch (in a small bowl, whisk together). Simmer slowly covered for 1 hour.