1-Heat the oil in a large saucepan over medium heat. Add the sliced garlic and sauté, stirring constantly, until it turns golden and crisp. Drain the garlic slices on paper towels.

2-Remove excess oil from the pan and return it to the stove.

3-Add 2 tablespoons of the butter to the pan. Once melted, stir in the minced garlic and cook for about 1½ minutes until it turns light golden and infuses the butter with flavor.

4-Add the rice and stir to coat it evenly in the garlic butter mixture.

5-Pour in the broth, cover with a lid, and bring to a boil. Immediately reduce the heat to medium-low.

6-Cook for 12 to 15 minutes, or until the liquid is fully absorbed, occasionally checking by tilting the saucepan.

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

8-Fluff the rice with a fork, then transfer to a serving bowl. Stir in the remaining butter and green onions, or use them as a garnish. Sprinkle with the crispy garlic slices, salt, and pepper. Serve warm.