1. Prepare the Crust:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the drained rice to the saucepan and stir to coat with the garlic butter. Cook for another 2 minutes.
4. Pour in the water or chicken broth, then add salt and black pepper. Stir once, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
6. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve.