Begin by gathering all your ingredients like long-grain rice, garlic, Parmesan cheese, and chicken broth.

Take 1 cup of long-grain rice and rinse it under cold water in a fine-mesh strainer until the water runs clear.

In a medium saucepan, melt 2 tablespoons of butter over medium heat, then sauté 4 minced garlic cloves for 1-2 minutes until fragrant.

Add the rinsed rice to the saucepan and toast for 2-3 minutes until slightly translucent.

Pour in 2 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper and bring to a vigorous boil.

Reduce the heat to low, cover, and let it simmer for 15-18 minutes until the rice absorbs the liquid.

Let the rice sit covered for 5 minutes, then fluff gently with a fork and mix in 1/2 cup of freshly grated Parmesan cheese.

Stir in 2 tablespoons of chopped fresh parsley and serve warm, garnished with extra Parmesan if desired.