Herb-Crusted Marrakech Coconut Rice

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the coconut rice and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Serve warm, ideally with something to soak up the sauce.