Rinse the rice with a fine mesh strainer until the water runs clear and set aside. Alternatively, add the uncooked rice to a large bowl and fill with water. Agitate by hand and strain the rice, repeating until the water is clear when you agitate the rice.

Heat the oil in a 2–3-quart saucepan over medium heat and add the garlic. Cook, stirring frequently until the garlic is lightly toasted. Add the butter and melt, if using, and then add the rice. Stir to coat all the rice in the oil mixture and toast the rice until it looks slightly translucent, 3-4 minutes.

Add the chicken stock and turn the heat to high. Once it comes to a low boil, cover the saucepan, and reduce heat to a low simmer. Cook on low, without removing the lid, until the liquid has been absorbed/evaporated, about 18-22 minutes.

Once the rice has cooked, remove from the heat, and allow the rice to steam, covered, at least another 5-10 minutes. Remove the lid and fluff the rice with a wooden spoon or fork and serve.