Thinly slice the garlic cloves until you have an adequate amount for your recipe.

Prepare your butter by cutting it into smaller pieces to facilitate melting.

Gather your long grain white rice, ensuring it's rinsed and ready for cooking.

Measure out your chicken broth, keeping it handy to add during the cooking process.

Heat a pan over medium heat and add a small amount of oil. Sauté the thinly sliced garlic until it turns golden brown, taking care not to burn it.

Add the prepared butter and additional minced garlic to the pan, allowing the butter to absorb the garlic's flavor.

Stir in the rinsed rice, mixing until each grain is well-coated in the garlic butter mixture.

Pour in the chicken broth, giving it a good stir to ensure even distribution.

Cover the pan with a lid and let the rice simmer on low heat until the liquid is fully absorbed.

Let the rice rest undisturbed for a few minutes before fluffing it with a fork.

Garnish with finely chopped scallions and an extra pat of butter for added visual appeal.