3⁄4 cup Jasmine Rice
In a small pot add small pat of butter. Add chopped scallion whites and cook 1 minute until fragrant. Stir in rice and stir to coat.
Add 1 1⁄2 cups of water and bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Fluff with a fork and add a bit more butter.
When serving, sprinkle scallion greens on top.