1 14-ouncecan coconut cream or full fat coconut milk
1cupmedium or short grain white rice
1tspfresh grated ginger
4fresh eggspoached (farm eggs if you can get them)
2green onionssliced (use both green and white part)
In a medium saucepan, bring the water, coconut milk, rice, ginger and salt to a simmer on medium high.
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.
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.
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