Garlic Butter Pasta Rice

Heat oil in a large saucepan over medium heat. Add chopped garlic and sauté, moving constantly, until golden and crisp. Transfer to paper towels to drain. Pour out excess oil, then return the saucepan to the stove.

Add 2 tablespoons butter. Once melted, add minced garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.

Add pasta rice, and stir to coat in garlic butter.

Add chicken stock and season with salt and pepper. Bring to simmer, then immediately turn down to medium-low heat. Cook for 10 to 12 minutes. The liquid should be completely reduced by then; if it is not, carefully pour out remaining liquid. Remove from stove and cover with a lid. Rest for 10 minutes.

Fluff with fork, transfer into serving bowl. Stir through remaining butter and chives. Sprinkle with crispy garlic and serve.