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In a large skillet over medium heat, melt ¼ cup (½ stick) unsalted butter.
Once melted, add ½ cup long-grain white rice and stir until it toasts and browns slightly, about 2 minutes.
Add 1 ½ cups water, 2 teaspoons chicken better than bouillon base and stir until the bouillon has dissolved.
Add 4 garlic cloves, minced and stir it in.
Cover and bring to a boil. Turn to low heat and cook for 15-20 minutes until the rice is tender. Give it a stir and serve immediately.