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Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
Add rice and stir around to evenly coat with the melted butter.
Stir in milk, water, salt, and pepper; bring mixture to a boil.
Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
Remove from heat; cover and let stand 3 minutes.
Garnish with remaining parsley and serve.