Fat Rice - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees.
In an oven safe, stove top safe dutch oven or pot with a tight lid, saute the onion in the butter until translucent.
Add rice to the pot and saute 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, saute 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 sauteing and proceed as directed.
Variation F -- For standard fat rice, saute 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.