Heat olive oil on medium heat. Fry thin sliced garlic in it until golden brown. This step is optional but highly recommend it.
Remove golden brown garlic chips onto a kitchen towel.
Into the same pan add butter.
Sauté minced garlic in butter on medium low until flavor of garlic is infused into the butter. Approximately 2 to 3 minutes.
Add long grain rice to the pan. Sauté rice to coat it with butter.
Pour stock (chicken or vegetable).
Season rice with salt and white ground pepper to taste.
Stir and bring it to boil.
Reduce heat to low. Cover pot with lid and cook for 15 minutes without disturbing the rice on low heat.
Once cooked, turn off heat and let rice rest with lid covered for 10 minutes. Resting rice is crucial. It’ll help rice finish cooking and turn soft and fluffy.
Open lid, fluff rice gently with rubber spatula or fork.
Add fried garlic chips, dried parsley and green onions to the pan.
Stir and mix it gently.
Serve as side dish with any meal of your choice.
They are so good, you can eat it by the bowl just as it is.