Heat the oil in a heavy-based pan which has a tight-fitting lid. Add the rice and saute, stirring continually, for about 4 minutes or until the rice changes colour. Drain off all the excess oil and then add the water and all the other ingredients. Cover and bring to the boil quickly. Reduce the heat and simmer, covered, for 15 minutes or until all the water is absorbed; the rice should double in volume and become light and fluffy. Discard the garlic and the cocktail stick, herbs and chillies. Serve hot or cold. To freeze: cool the rice and store it in an airtight container. To thaw, leave it at room temperature for about 1 hour. To reheat, place the rice in a pan with 2 tablespoons of water in the bottom, cover and place over a low heat or in a medium hot oven, 180 C, 350 F or Gas Mark 4 for about 20 minutes.
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