1ROASTED GARLIC: Make ahead
Preheat oven at 400 degrees.
Peel the paper skin away from most of the bulb but do not peel the cloves.
Cut off about 1/4 inch off of the top.Take knife and trim the tops off the smaller side cloves that do not reach the top.
I placed the clove into a large silicone muffin cup(or other small baking dish) and drizzled olive oil over top and rubbed it into the cut end of the bulb.Drizzle a little more on top and cover the bulb with a small piece of aluminum foil inside the cup.
Place muffin cup into a small baking dish.
Bake for 30 minutes or more until the cloves feel soft. When the roasted garlic is cooled, squish out the soft cloves. I used 1/2 of the roasted bulb and put the leftovers in a Ziploc for another meal.
2RICE: Add rice, water, butter and olive oil to pot.
Add 1/2 of the roasted garlic(mashed) to the rice mixture..and bring to a boil.
Simmer for 20 minutes on low and do not peek..
Toss and serve.