Add your washed rice and the remaining ingredients to a pot and stir well to combine. Be sure that the lemongrass and ginger are fully submerged in the rice.
Place the pot over high heat, bring it to a boil and give it a good stir to prevent your rice from sticking to the bottom of the pot (note: the liquid will thicken slightly as it comes to a boil). Once the liquid is boiling, immediately reduce the heat to low and cover the pot. Continue to cook until the rice is tender and liquid is absorbed (about 15 minutes).
After the rice has absorbed the liquid, remove the pot from the heat and allow the rice to steam with the lid on for an additional 10 minutes.
When you go to plate your rice, you can discard the lemongrass and the ginger, but feel to leave them in the bowl for a more interesting presentation (just be sure that your dinner guests know not to eat them). Gently fluff the rice with a fork and transfer to a deep serving bowl. Garnish with thinly sliced scallion and sesame seeds (optional) The rice may be served hot or just warm.