4 tbsp. unsalted butter
2 cloves garlic, crushed
2 c. long grain rice
4 c. chicken stock
Salt, white pepper to taste

Heat the butter in a heavy saucepan, add the garlic, stir, add the rice, and cook, stirring constantly, until the butter has been absorbed. Take care not to let the rice brown. Add the stock, season to taste, cover, bring to a boil, then reduce the heat as low as possible and cook until the rice is tender and all the liquid absorbed, 20-30 minutes. Serves 6.