Rinse rice until water runs clean, and soak rice in enough water for 20-30 minutes. After 30 minutes, drain all the water and keep the rice aside.
Keep a thick bottomed pan on stove top, add butter in the pan. When the butter has almost finished melting, add chopped garlic and white onion and sauté for few seconds, until its raw smell goes.
Now add the rice, gently stir and mix the rice with the butter and garlic. Add white pepper powder and sauté well. The butter should coat the rice grains well.
Then add 3 1/4 cup hot water, depending on the quality of rice used. You can add less or more water.
Add salt as per taste. Mix well, check the taste of water and it should taste slightly salty.
Once boiling, turn heat to low flame, and cover the pan.
Cook for about 12-15 minutes or until all the liquid has been absorbed. Rice grains should not be overcooked and mushy.
Remove from the heat and let it sit for about 10 minutes.
Before serving add chopped parsley leaves and fluff the rice with a fork.
Serve hot. Enjoy the dish.