The aromatic components in food are soluble in fat. Therefore, adding fat allows the aromatic components to be better extracted from inside the food. If you add aromatic oils such as sesame oil, walnut oil, the aromatic effect will be more prominent.

At the same time, fat and long branches of amylose or amylopectin can form a fat-starch complex. This compound can prevent the aging and regeneration of starch, keeping the rice soft and moist for a longer time.