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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.