Just before the rice is finished cooking, wash and roughly chop the cilantro and scallion greens. Add them to the carafe of a blender along with the minced or pressed garlic, extra virgin olive oil, fresh lime juice, water, and kosher salt. Fix the lid in place and blend on HIGH until the mixture is smooth.
When the rice is done, immediately lift the lid, drizzle the scallion cilantro dressing over it, and fluff with a rice paddle or broad spoon until the rice is evenly coloured. Close the lid. (If cooking rice on the stove top, move to a cold burner.) Let the rice steam dry for 10 minutes before serving. The rice can be served hot, warm, room temperature, or cold.
Store leftovers tightly covered in the refrigerator for up to 4 days.