1. Place stock, garlic and 2 cups cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer.
  2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add sujuk, mushroom and capsicum. Cook, stirring occasionally, for 3 to 5 minutes or until capsicum has softened. Transfer to a plate.
  3. Heat remaining oil in pan. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture. Cook, stirring, until mixture has absorbed. Repeat with remaining stock mixture until rice is tender. Stir in sujuk mixture. Season with salt and pepper. Cook for 1 minute or until heated through. Stir in cheese. Top with basil. Serve.