Pour the rice into a fine-mesh strainer and rinse under running water until the water runs clear. (This removes dusty starch that can lead to gummy grains.) Set aside in the strainer to drain well.

Bring the water to a boil in a small saucepan or an electric kettle.

Melt the butter in a separate small saucepan over medium heat. Add the garlic slices and cook, swirling the pan often to redistribute the heat, until they turn a pale golden-brown and smell fragrant, about 10 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate. Season the chips with a pinch of salt.

Add the rice and salt to the butter in the pot, stirring until any excess water evaporates and the rice smells garlicky and toasted, about 2 minutes. Slowly and carefully pour in the boiling water (it will bubble up). Reduce the heat to low, cover, and cook until the water is completely absorbed, about 18 minutes.

Remove from the heat, place a clean kitchen towel over the top of the pot, and place the lid on top of the towel. Set aside to steam for 10 minutes. Fluff with a fork, top with toasted garlic chips, and serve.