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Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start a skillet rice dish. If you prefer to cook rice in a rice cooker (we don’t blame you), sizzle the scallions in the oil as directed then transfer the scallion oil to a rice cooker. Add rice and the corresponding amount of water as marked on your rice cooker. When the rice is done cooking, stir in the sliced scallion tops, letting it rest in the sealed cooker for 10 minutes to wilt slightly.
Read More: Of All the Rice Hacks, This Is My Favorite
Recipe information
Total Time
30 minutes
Yield
2 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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).
Step 4
Fluff rice with a fork to incorporate scallions. Taste and season with more salt if needed.
Recipe notes
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