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Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
Make the stock: In a container, combine 2½ cups of water with the chicken bouillon powder. Mix well and set aside. (If you prefer, you can use store-bought chicken stock or vegetable stock instead.)
Rinse the rice to remove any dust or debris. Drain and repeat two or three times. (If using short-grain rice, soak it for 30 minutes after rinsing and use 2 cups of stock instead of 2½ cups.)
In a large pot, melt 3 tablespoons of butter over medium-high heat. Add the chopped garlic and white parts of the green onions. Sauté for 1 minute or until lightly golden.
Add the drained rice and stir for 1 minute or until the rice starts to turn translucent.
Pour in the prepared stock and add the salt. Stir continuously until it comes to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes. Remove the pot from the heat and let it steam for another 10 minutes. (Do NOT open the lid during this time.)
Add 2 tablespoons of butter and the remaining green onions. (If you prefer parsley instead of green onions, you can substitute it here.) Gently fluff the rice and enjoy!