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shirleyadelman
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In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat.
Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes.
While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
Add garlic to pan and cook, stirring, until very fragrant, about a minute.
Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes.
Pour in stock and give it all a good stir.
Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes.
Sprinkle with chives and almonds if using and serve.