Fill a 2 qt sauce pot with cold water, add pinch of kosher salt, and bring to boil. Drain rice of rinsing water, put into wire pasta strainer and submerge into boiling water. Once the water comes back to boil, set timer for 4 minutes and 15 seconds. When timer sounds, remove rice from boiling water, drain off excess liquid, transfer rice to mixing bowl and add unsalted butter, green onions and salt. Reserve, covered, until ready to serve.