In a large sauce pot, fry the garlic, over medium heat, until golden brown, then, using a slotted spoon, remove the garlic and discard.

Add the butter and stir to melt.

Add the rice and cook for 4 minutes, stirring often, until lightly toasted.

Add 3 cups of water, bring to a boil, then reduce the heat to simmer, cover and cook undisturbed for 15 minutes.

Remove the pot from the heat and allow it to sit for an additional 15 minutes; do not remove the lid.

Fluff the rice with a fork and serve.