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Add your rice to a fine mesh sieve and rinse to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
In a saucepan over medium heat, melt butter. Add garlic and cook until it begins to lightly brown and smells fragrant, about a minute.
Add rice, chicken broth, milk, salt, and pepper to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low (almost off).
Cook for about 18 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid repeatedly during the cooking process (this can elongate cooking time and dry out the rice by releasing steam).
Remove from heat. Add parmesan cheese and parsley. Gently stir and fluff rice with a fork. Serve warm.