Rinse 1 cup of jasmine or basmati rice under cold running water until the water runs clear. Set aside in a fine-mesh strainer.

In a medium pot, melt 2 tablespoons of butter over medium heat until it turns a light golden color, about 1-2 minutes.

Add 3 cloves of minced garlic to the melted butter and sauté for about 1 minute until fragrant and lightly golden.

Stir in the drained rice, coating each grain in the garlic butter mixture, and toast for 1-2 minutes.

Pour in 2 cups of water or chicken broth and season with salt to taste. Bring to a boil, about 3-4 minutes.

Reduce heat to low, cover, and let the rice simmer for about 18 minutes until tender and liquid is absorbed.

Remove from heat and let it rest covered for 5 minutes, then fluff the rice gently with a fork. Garnish with chopped parsley.