Rinse the rice in cold water until it runs clear to remove excess starch.
In a medium saucepan, melt the butter over medium heat.
Add minced garlic and cook for about 30 seconds until fragrant.
Stir in the rice and toast lightly for 1–2 minutes.
Pour in the broth, then add onion powder, parsley, salt, and pepper.
Bring to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes (until liquid is absorbed).
Turn off the heat, keep covered for 5 minutes, then fluff with a fork.
Garnish with extra parsley and serve warm.
