Toasted Garlic Rice

Rinse the rice under cold running water, swishing the rice with your hand, until the water runs almost entirely clear, about 4 rinses. Cover the rice with 1 inch of cool water and let it soak for 20 minutes. Drain the rice well.
Add the butter to a large, heavy-bottomed pot with a tight-fitting lid and melt it over medium heat. When the butter is fully melted, add the chopped garlic and cook, stirring constantly, until the garlic is golden brown, 3 to 4 minutes.
Add the drained rice immediately and stir, using the moisture from the rice to scrape up any brown bits stuck to the bottom of the pot. Cook, stirring frequently, until the rice no longer seems wet and is evenly coated in fat, 2 to 3 minutes.
Add the salt and 3 cups of water and stir well. Turn the heat up to medium-high and cover; cook until the water comes to a simmer, about 4 minutes. When simmering, turn the heat to low and cook, covered, for 18 minutes.
Uncover the rice, stir once, then cover again. Let the rice rest for 10 minutes before transferring to a serving platter. Garnish with fried garlic chips and serve immediately.

Ingredients