1. Rinse the long-grain rice under cold water using a fine-mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming overly sticky.

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

3. Add the rinsed rice to the saucepan and stir well to coat the grains 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 season with 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 the cooking process.

6. Remove the saucepan from the heat and let it sit covered for 5 minutes. This allows the rice to finish cooking and the flavors to meld.

7. Uncover the saucepan and fluff the Garlic Parmesan Rice gently with a fork. Stir in the freshly grated Parmesan cheese and chopped parsley until well combined.