In a medium saucepan over medium heat, melt butter.

Saute onion and garlic until tender but not translucent.

Add rice to saucepan, cooking and stirring for two minutes.

Slowly stir in water and bouillon granules and bring to a boil.

Reduce heat to medium-low, cover and simmer for 20-25 minutes.

(Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.).

Remove pan from heat.

Rice should be tender but slightly firm, and mixture should be creamy.

Stir in parmesan and serve.