Creamy Cauliflower and Parsnip Soup

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1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 cloves garlic, thinly sliced

1 large onion, coarsely chopped

2 1/2 cups milk, plus more for thinning, if desired

2 tablespoons raw long-grain rice

3/4 teaspoon coarse salt

1/2 teaspoon dried marjoram or oregano

3 parsnips (12 ounces total), peeled and thinly sliced (2 cups)

1 head cauliflower (1 1/2 pounds), broken into florets (10 cups)

Snipped fresh chives, for garnish, optional