Poached Eggs on Ginger Coconut Rice

Course Dinner, Main Course
Cuisine American
Keyword Gluten-Free, The Handmaid’s Tale
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 3/4 cup water
  • 1 14- ounce can coconut cream or full fat coconut milk
  • 1 cup medium or short grain white rice
  • 1 tsp fresh grated ginger
  • 1 tsp kosher salt
  • 4 fresh eggs poached (farm eggs if you can get them)
  • 2 green onions sliced (use both green and white part)


  1. In a medium saucepan, bring the water, coconut milk, rice, ginger and salt to a simmer on medium high.
  2. Turn the heat down to medium low, cover with a lid, and cook until very little liquid is at the bottom of the pot and the rice is cooked through, stirring occasionally about 10-15 minutes.
  3. Leave the rice with the lid on to cool slightly while you poach the eggs. When you serve it should be between the consistency of risotto and sticky rice, depending on the rice you used. Place the rice in a shallow bowl and top with poached egg and green onion slices.

Recipe Notes

My favorite way to poach them is to sous vide, but here is a great tutorial for poaching on the stove. https://www.youtube.com/watch?v=0sl3eMAXspE