Step 1

In a deep pot or Dutch oven set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant.

Step 2

Add the rice then stir to coat in the garlic butter.

Step 3

Pour in the water/broth and add a teaspoon of salt.

Step 4

Bring to a simmer and allow to cook with the lid ajar until the liquid has been absorbed then reduce the heat to low and cover the pot fully.

Step 5

Allow the rice to cook for another 5-7 minutes then turn off the heat and allow the heat to steam in the pot for another 10 minutes.

Step 6

Fluff the rice with a fork then add a sprinkle of chopped parsley and serve.