Rinse the rice in cold water until the water runs clear. Drain well.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add the rinsed rice to the pan and stir to coat with the garlic butter. Toast the rice for about 2

minutes, stirring constantly.

Pour in the chicken broth, dried parsley, salt, pepper, and dried thyme. Bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is

absorbed.

Remove from heat and let stand, covered, for 5 minutes.

Fluff the rice with a fork, then stir in the remaining 2 tablespoons of butter and the Parmesan cheese until melted and well combined.

Garnish with fresh chopped parsley before serving.