Melt the butter or heat the oil in a large, heavy-bottomed soup pot. Add the onions and cook until soft. Stir in the garlic and ginger. Cook, stirring, until fragrant and they start to soften.
a simmer. Cover and cook until the rice is tender, almost overcooked, about 20-25 minutes. Stir occasionally to prevent from sticking.
Once the rice is cooked, remove the soup from the stove. Puree with an immersion blender or in small batches in a blender until smooth. Season to taste with sea salt and fresh pepper. The soup may be refrigerated at this time until ready to serve.
To serve: Heat the soup to a simmer. Ladle bisque into heated soup cups. Top the soup with chopped fresh parsley and garnish with a swirl of heavy cream.
To serve in the traditional way: Heat the soup to a simmer. Heat the brandy in a small pan, ignite it and let the flames burn off completely. Add it to the pot. Spoon hot bisque into heated soup cups. Garnish the top with a swirl of heavy cream and chopped fresh parsley.