Prep 20 mins
Cook 25 mins
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.
- 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
- Preheat oven to 400 degrees.
- In an oven safe, stove top safe dutch oven or pot with a tight lid, sauté the onion in the butter until translucent.
- Add rice to the pot and sauté carefully until the grains are slightly colored.
- Add in the stock and bring to a boil.
- Cover tightly and do not remove the cover until the last step.
- Put into the center of the oven for 15 minutes.
- Remove from oven and allow to sit for 10 minutes without removing the cover.
- Fluff with fork and serve.
- Variation A -- For green rice, sauté a cup of parsley and a cup of green onions with the yellow onion. Proceed as directed.
- 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.
- 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.
- 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.
- Variation D -- For a simple vegetable rice, precook 2 cups of frozen vegetable mix and add it to the rice when fluffing.
- Variation E -- For a fruited rice, add dried fruits and nuts to the rice after sautéing and proceed as directed.
- 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.
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!!