Place olive oil in a pot over medium high heat. Add rice, scallion, salt and mix for 30 seconds. Pour the stock (or water) and bring to a boil. As soon as the first liquids begin to bubble, cover the pot and lower the heat to minimum.
Cook for 50 minutes without removing the top °F the pot.
Remove from the heat, add the cilantro and serve or set aside until ready to serve.
Chef Pachi
