Pajuk

Rinse the Short-grain rice thoroughly under cold water until the water runs clear. Soak the Short-grain rice in cold water for at least 30 minutes, then drain well.

Finely chop 50 grams of the Scallions, reserving 10 grams for garnish.

In a medium pot, combine the drained Short-grain rice and Water. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.