Rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve that fluffy texture.
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic to the melted butter and sauté until fragrant, about 1 minute.
Add the rinsed rice to the pan and stir to coat it with the garlic butter.
Pour in the chicken broth (or water) and bring to a boil.
Cover the saucepan with a tight-fitting lid and reduce the heat to low. Let it cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice with a fork, season with salt and pepper to taste, and stir in the fresh parsley, if using.
Serve hot and enjoy the aromatic delight!
Variations & Tips
For a richer flavor, try using half chicken broth and half coconut milk. If you’re a fan of spice, add a pinch of red pepper flakes along with the garlic. You can also mix in toasted pine nuts or almonds for a bit of crunch. For a vegetarian twist, use vegetable broth instead of chicken broth. Leftovers can be transformed into a delicious fried rice by sautéing with scrambled eggs and any leftover vegetables.
