Scallion-Speckled Rice

Method

1. 1

   Remove dark green tops from 2 bunches scallions (about 12) and thinly slice on a diagonal; set aside. Thinly slice white and pale green parts. Heat 3 Tbsp. vegetable oil in a medium saucepan over medium. Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, 5–7 minutes.

2. 2

   Add 1 cup jasmine rice, rinsed until water runs almost clear, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1¼ cups room-temperature water and bring to a boil. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.

3. 3

   Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes (rice will steam and finish cooking).

4. 4

   Fluff rice with a fork to incorporate scallions. Taste and season with more salt if needed.

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