In a large, heavy saucepan or Dutch oven with a tight-fitting lid, bring a bit over 1 liter (4 cups) and a bit of salted water to a boil. Add the rice in one mound in the middle of the pot. The tip of the mound should peak just above the water. Add or ladle away water as needed.

When the water comes back to the boil, shake the pan to break up the rice. Parboil the rice, uncovered, for 10-12 minutes, by which time the rice should have absorbed the water almost entirely. Turn off the heat and cover the pot with the lid, covered in a dish cloth. Let the rice steam for another 15 minutes.

Meanwhile, sauté the sausage meat in the butter (and garlic clove if using) until just lightly browned. Turn off the heat (and remove the garlic if you've used it) and set aside until needed.

When the rice is done, uncover the pot and break the rice up with a spatula or wooden spoon. Pour over the sausage and butter, together with the grated cheese. Mix well and serve immediately, with more grated cheese on the side for those who want it.