Finely chop garlic (preferably with a knife and not a garlic press).

Melt the butter in a medium pot. When hot add the garlic and cook for 30 seconds until the garlic is fragrant.

Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in butter.

Add the broth, close the pot with a lid (preferably transparent), bring to a boil then reduce the temperature to low and cook for 14 minutes.

Take the pot off the heat and leave it (covered) to rest for 10 minutes.

Fluff the rice with a fork and season with salt, pepper, and lemon juice.

Serve topped with chopped parsley.

Enjoy!