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    You are in: Home / Recipes / Fat Rice Recipe
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    Fat Rice

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Akikobay's Note:

    I don't really know why my friend calls this "fat" rice, except that it always starts with a little bit of fat. She has always done this on the stove, but I like the oven method because I can ignore the rice completely as it cooks. We are always sharing our endless variations and ideas back and forth. I'm posting the most basic of recipes with a few variations below. Two variations are based on Mama's Kitchen's Green Rice and a recipe that echo echo adopted Safari Supper. The base rice recipe is adapted from Mean Chef's Perfect Rice Everytime. The possibilities are endless, but this is the base recipe I use and I adjust seasonings and additions as desired. Please, if you try this and discover a new variation, post it for me to try! This yields a huge amount of rice, because we like to have leftovers. I don't even know about freezing this because it never makes it to the freezer! NOTE: This does not work with short grain, medium grain, or whole grain rice.

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    Units: US | Metric

    • 2 tablespoons butter (can substitute olive oil, walnut oil or any other fat)
    • 1 large onion, diced (sweet or yellow or substitute several shallots)
    • salt and pepper, to taste (I use about a tsp of salt and a good grinding of pepper or another spice)
    • 2 cups basmati rice or 2 cups jasmine rice
    • 4 cups chicken stock


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In an oven safe, stove top safe dutch oven or pot with a tight lid, sauté the onion in the butter until translucent.
    3. 3
      Add rice to the pot and sauté carefully until the grains are slightly colored.
    4. 4
      Add in the stock and bring to a boil.
    5. 5
      Cover tightly and do not remove the cover until the last step.
    6. 6
      Put into the center of the oven for 15 minutes.
    7. 7
      Remove from oven and allow to sit for 10 minutes without removing the cover.
    8. 8
      Fluff with fork and serve.
    9. 9
      Variation A -- For green rice, sauté a cup of parsley and a cup of green onions with the yellow onion. Proceed as directed.
    10. 10
      Variation B -- For a safari supper, start by browning one pound of ground meat (we prefer turkey) with the onion, add the rice and 1/2 cup peanut butter, 2 tsp or more of curry powder, 1 tsp of fresh grated ginger, 2-3 Tbs honey, 1/2 cup peanut butter, and 1/2 cup dried cranberries, add stock and proceed as directed.
    11. 11
      Variation C -- For a Mexican style rice, saute a cup of green onions and a cup of cilantro with the yellow onion. Add rice. Combine three cups of chicken stock with 1 cup of prepared salsa, proceed as directed.
    12. 12
      Variation D -- For rice with an Asian flair, omit the yellow onion and use only one cup of green onions. Add rice. Put 3 Tbs EACH of sake, soy sauce, and mirin into a cup and combine with enough dashi (fish stock) to make 4 cups of liquid. Proceed as directed. Before fluffing, add 2 cups of parboiled peas to the rice.
    13. 13
      Variation D -- For a simple vegetable rice, precook 2 cups of frozen vegetable mix and add it to the rice when fluffing.
    14. 14
      Variation E -- For a fruited rice, add dried fruits and nuts to the rice after sautéing and proceed as directed.
    15. 15
      Variation F -- For standard fat rice, sauté ground meat, sausage, or small diced chicken with the onion. Usually, I drain off the extra fat because there's no reason to go overboard on the namesake. Season as desired and proceed as directed. Add in 2 cups of pre-cooked vegetable mix prior to fluffing and serving.

    Ratings & Reviews:

    • on September 11, 2008


      I loved this. I made the Safari version. The kids ate it except for the dried cranberries. This is such a versatile recipe; I'll be trying another version soon!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fat Rice

    Serving Size: 1 (150 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 247.6
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 2.4 g
    Cholesterol 11.2 mg
    Sodium 195.8 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 1.8 g
    Sugars 3.0 g
    Protein 6.9 g

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