> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Savor Rice — Global Rice Dishes Cooked in Ancestral Fats - URL: https://thefoodiekitchen.net/savor-rice-cookbook/ - Published: 2026-07-09T10:15:00.000Z - Updated: 2026-09-15T04:23:02.000Z - Description: Savor Rice covers rice cooking traditions from across the world — jollof, biryani, fried rice in lard, Hawaiian rice dishes — all seed oil free, all cooked in ancestral fats. - Author: Savannah Ryan - Tags: MAHA Recipes, Asian Recipes, Blog Savor Rice covers twenty rice dishes from global traditions — all cooked in the ancestral fats of their cuisine of origin. Nigerian jollof rice in ghee. Chinese fried rice in lard. Iranian tahdig (crispy-bottomed rice) in butter. Japanese onigiri with butter. Senegalese thiéboudienne in groundnut oil. Persian pilaf in ghee. The book makes the case that rice, the world's most consumed grain, has always been cooked in real fat — and tastes dramatically better when it still is. ## What's Inside Savor Rice - Nigerian Jollof Rice in Ghee — the party jollof technique - Chinese Fried Rice in Lard — the original wok technique - Iranian Tahdig — crispy butter-bottom basmati rice - Senegalese Thiéboudienne — fish and rice in groundnut oil - Japanese Butter Rice — simple and satisfying - Indian Biryani — layered rice in ghee with saffron - Colombian Arroz con Leche — rice pudding in butter - Mediterranean Pilaf — toasted in butter, cooked in stock ## The Fat and Rice Connection Rice cooked in fat — toasted in butter before the liquid is added, or finished with ghee off the heat — has a fundamentally different texture and flavour from plain boiled rice. The fat coats the starch granules, preventing them from sticking together and producing separated, glossy grains. It also carries the aromatics added during toasting into every grain of the finished dish. Frequently Asked Questions How many recipes are in Savor Rice? 20 rice recipes from global traditions. Are all recipes seed oil free? Yes — every recipe uses butter, ghee, lard, groundnut oil, coconut oil, or olive oil. What skill level is required? The book covers beginner-friendly recipes (buttered rice) through more involved preparations (biryani, tahdig). Clear instructions throughout. Shop This Recipe Fourth and Heart Ghee Grass-fed ghee, USDA certified. The ghee used across The Foodie Kitchen. [Get on Amazon →](https://www.amazon.com/dp/B07B48Y2D7?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Rice 20 global rice dishes in ancestral fats — Nigerian jollof, Chinese fried rice, Iranian tahdig and more. [Get on Amazon →](https://www.amazon.com/dp/B0DV1NKR6M?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Related Recipes - [Nigerian Jollof Rice](https://thefoodiekitchen.net/jollof-rice-ghee/) - [Chinese Fried Rice in Lard](https://thefoodiekitchen.net/chinese-fried-rice-lard/) - [Senegalese Thiéboudienne](https://thefoodiekitchen.net/senegalese-thieboudienne/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) ## What Is Inside Savor Rice 25 rice-based recipes from cuisines that treat rice as the centrepiece rather than a side dish. Indian biryani in ghee, Persian jewelled saffron rice with tahdig crust, Japanese butter fried rice, West African jollof rice in palm oil, Korean dolsot bibimbap, Thai coconut rice, Moroccan saffron pilaf. Every recipe specifies the fat the dish was developed with — ghee for Indian and Persian, lard for Chinese, coconut oil for Southeast Asian and West African, butter for Japanese and European-influenced rice dishes. Technique is covered explicitly: how to get perfectly separated basmati, how to achieve tahdig, how to season a rice cooker. ## Who This Book Is For For anyone who has cooked rice as a background task and wants to understand it as a subject in its own right. Savannah Ryan Savor Rice [Get on Amazon →](https://www.amazon.com/dp/B0GSMMNNRY?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) What cuisines are covered? Indian, Persian, Japanese, Korean, Thai, West African, Moroccan, Latin American, Mediterranean. Is Savor Rice available in print? Yes — Kindle and paperback on Amazon. The Savor Rice cookbook is available in both Kindle and paperback editions on Amazon. The paperback edition is the format most readers prefer for kitchen reference use — it stays flat on the counter and survives the occasional splash. Every recipe has been tested multiple times across different rice varieties and cooker types to confirm that the technique works on a standard US stovetop as well as in a dedicated rice cooker. The fat-and-technique combinations in this book apply to any kitchen, any equipment level, any budget.