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 recipe #143499 and a recipe that echo echo adopted recipe #8081. The base rice recipe is adapted from Mean Chef's recipe #53520. 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.