In a large saucepan over medium-high heat, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Once melted, add sliced garlic and sauté for about 1 minute until golden and fragrant.

Add 1 cup of white rice to the saucepan, stirring well to coat the grains in the garlic butter. Toast the rice for 1 minute.

Pour in 2 cups of chicken broth, and sprinkle in salt to taste. Increase the heat to bring the mixture to a vigorous boil.

Once boiling, reduce the heat to low and cover the saucepan. Allow to simmer gently for 15–18 minutes.

After cooking, remove from heat and let sit covered for an additional 5–10 minutes.

Using a fork, gently fluff the rice, then stir in 2 more tablespoons of butter and minced parsley. Adjust salt if needed before serving.