Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute, or until the water runs mostly clear. Shake off as much excess water as possible. This is a critical step for fluffy rice, as explained in articles like this one from Serious Eats.

Sauté the Garlic: In a medium saucepan or a deep skillet with a lid, melt the unsalted butter over a medium-low heat. Add the minced garlic and sauté for 1-2 minutes until it's fragrant. Be very careful not to let it brown or it will turn bitter. We just want it to soften and perfume the butter.

Toast the Rice: Add the rinsed and drained rice to the saucepan. Stir continuously for about 2 minutes, ensuring every grain is coated in the garlic butter. The grains should look slightly translucent at the edges. This toasting step adds a lovely nutty depth.

Add Liquid and Season: Pour in the warmed chicken or vegetable stock. Add the salt and black pepper, then give it a good stir to combine everything.

Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once it's bubbling, immediately reduce the heat to the lowest possible setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time!

Rest the Rice: After 15 minutes, remove the saucepan from the heat completely but keep the lid on. Let it stand, undisturbed, for another 10 minutes. What works best for me is setting a timer for this step so I'm not tempted to peek. This resting period allows the steam to redistribute, finishing the cooking process and ensuring each grain is perfectly tender.

Fluff and Serve: Remove the lid, add the freshly chopped parsley, and use a fork to gently fluff the rice. Serve immediately while warm.