1. Rinse the long-grain rice under cold water using a fine-mesh strainer until the water runs clear. Set aside to drain.

2. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

3. Add the rinsed rice to the saucepan and stir well to coat it with the buttery garlic mixture. Toast the rice for 2-3 minutes, stirring often, until it looks slightly translucent.

4. Pour in the chicken broth and add salt and black pepper. Stir to combine. Bring the mixture to a boil over high heat.

5. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Do not lift the lid during this time.

6. Remove the saucepan from the heat and let it sit covered for 5 minutes. Then, remove the lid and fluff the rice gently with a fork.

7. Stir in the freshly grated Parmesan cheese and chopped parsley until well combined. The cheese will melt into the warm rice, creating a creamy, indulgent texture.

8. Transfer the Garlic Parmesan Rice to a serving dish and garnish with additional Parmesan and parsley, if desired. Serve warm and enjoy!