Step 1: Rinse the rice thoroughly under cold running water until the water runs mostly clear. This helps remove excess starch for fluffier rice.
Step 2: Transfer the rinsed rice to your rice cooker pot. Pour in the low-sodium chicken broth (or your chosen liquid). Add a pinch of salt and pepper if desired.
Step 3: Close the lid and cook the rice using your rice cooker’s “white rice” or standard setting according to the manufacturer's instructions.
Step 4: While the rice cooks, melt the unsalted butter in a small skillet over medium heat.
Step 5: Add the minced garlic to the melted butter. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn light golden. Do not let it burn.
Step 6: Remove the skillet from the heat and stir in additional black pepper to taste. Set aside.
Step 7: Once the rice cooker signals that the rice is done, let it rest for 5-10 minutes with the lid closed. This helps redistribute moisture.
Step 8: Open the lid and gently fluff the rice with a fork. Pour the warm garlic butter mixture evenly over the rice.
Step 9: Gently stir until every grain of rice is coated and glossy with the garlicky butter.
Step 10: Garnish with fresh chopped parsley (if using) and serve warm immediately.