1-Heat 2 to 3 tablespoons of vegetable oil in a large saucepan over medium heat.

2-Add the 6 to 8 cloves of thinly sliced garlic and sauté, stirring constantly until it’s golden and crisp, then drain on paper towels.

3-Pour out the excess oil from the pan and return it to the heat.

4-Melt 2 tablespoons of butter in the pan, add the 2 ½ teaspoons of minced garlic, and cook for about 1 ½ minutes until light golden to infuse the butter.

5-Add the 1 ½ cups of long grain white rice to coat it in the garlic butter.

6-Pour in the 2 ½ cups of broth, cover with a lid, bring to a boil, and immediately reduce heat to medium low.

7-Cook for 12 to 15 minutes until the liquid is absorbed.

8-Remove from heat, keep the lid on, and let it rest for 10 minutes.

9-Fluff the rice with a fork, stir in the remaining 2 tablespoons of butter and ¼ to ½ cup sliced green onions, or use them as garnish.

10-Top with the crispy garlic slices, season with salt to taste, and serve warm.