RICE COOKER method: Please do not over crowd the rice cooker, use all rice cookers even the small one.
1. Wash and rinse the rice well.
2. Add the rice, chicken broth, garlic minced very finely, butter sliced thin and salt to the rice cooker pot. Stir the ingredients together well.
3. Set the cooker to cook on the white rice cooking function.
4. When done, fluff the rice and garnish with green onion and serve!

POT method: Please do not burn the rice, this method is harder
1. Slice most of the garlic thinly and mince the rest. Slice green onions.
2. Heat oil in a large saucepan pot over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
3. Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.
4. Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.
5. Add broth, and bring to a boil. Lower heat to medium low and simmer for 15 to 17 minutes covered or until liquid is absorbed
6. Remove from heat but leave lid on. Rest for 10 minutes.
Fluff with fork and add crispy garlic slices and green onions sliced. Taste, and season with salt if needed.