Karl’s Scallion Rice

The rest of my meal is so fancy, plain rice seemed bland. A few weeks ago I made confetti rice with Chinese chives. That technique should work just as well with scallions (green onions).

Karl’s Scallion Rice

Karl’s Scallion Rice

Note: What’s in a name? Moussaka by another name would smell as Greek.  Green onions and scallions are the same plant by different names. But scallion rice sounds so much more appealing.

Karl’s Scallion Rice


1½ cups Jasmine rice, uncooked
3 scallions (green onions)


1. Rinse the rice until it runs clear and put it in the pot with the appropriate amount of water.

Tip: I use an Asian rice cooker. For me it is simply, “put in two scoops of rice and fill to line 2 and press the button.”

2. Chop the scallions, white and green parts separately.

3. Stir the white parts of the onion into the uncooked rice and Cook it as you normally would.

4. When the rice has finished cooking, stir most of the green parts into the hot rice.

5. Transfer the rice to a serving bowl and garnish with the remaining green onion.

1 Comment

Filed under Rice, Side Dishes

One response to “Karl’s Scallion Rice

  1. Pingback: Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus | Jabberwocky Stew

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