1
Wash and dry produce.
Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-45 seconds.
Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.