By Akikobay on March 01, 2007
"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."
Serving Size: 1 (150 g)
Servings Per Recipe: 8
"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!!"