SAUTÉ THE VEGGIES: In a medium saucepan, melt the butter. Add the carrot, celery, and onion to the butter and sauté until slightly soft, about 3 minutes.
TOAST THE RICE: Add the garlic to the pan and stir continuously for 30 seconds. Add the rice and salt to the pan and stir to coat in the remaining butter. Allow the roast to toast for 3-4 minutes or until it starts to become translucent, stirring occasionally.
SIMMER AND STEAM: Add 2 cups of water and stir the rice. Bring the water to a boil, then reduce to a very slow simmer and cover. Continue simmering the rice covered for 18-20 minutes or until the rice is tender.
FLUFF AND SERVE: Remove the lid and fluff the rice with a fork, season with additional salt as needed. Serve hot.