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Preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and garlic; cook until fragrant, 1 minute. Stir in rice to coat, then add 1¼ cups water (2¼ 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, 15-20 minutes. Keep covered off heat until ready to serve.