Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Cook the Garlic:
In a medium saucepan, melt the butter and olive oil (if using) over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and golden brown. Be careful not to burn the garlic.
Add the Rice:
Add the rinsed rice to the saucepan with the garlic. Stir to coat the rice with the garlic and butter mixture, toasting it lightly for about 1-2 minutes.
Cook the Rice:
Add the water or chicken broth to the rice, along with the salt and black pepper. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the saucepan with a lid and let the rice simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Fluff and Serve:
Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes. Afterward, fluff the rice with a fork to separate the grains. Garnish with fresh parsley for a pop of color and serve hot.
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