1
Wash and dry produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.