Start by finely mincing the garlic cloves. You can use a garlic press for this task, or simply chop them with a knife until they're finely diced.
In a medium saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1-2 minutes or until fragrant. Be careful not to burn it!
In a large mixing bowl, combine the whole milk yogurt and cold water. Stir well until smooth and creamy.
In a separate small bowl, mix the cornstarch with a few tablespoons of the yogurt mixture until dissolved. This will help to thicken your sauce.
Gradually add the garlic oil to the yogurt mixture while continuously stirring. Then, slowly add the cornstarch mixture. Continue to whisk until everything is well combined.
Stir in the cooked short-grain rice and chopped fresh mint. This adds texture and a burst of flavor to your Labanieh.
Finally, add salt to taste. Mix well and adjust the seasoning if necessary.
For the best flavor, let your Labanieh chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
