Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes.
Add the broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes. Side Note: DO NOT remove the lid.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and fresh cilantro, toss to mix thoroughly then serve. Enjoy.