Heat the oil, butter, or ghee in a medium lidded pot over medium-high until shimmering. Rinse the rice in a fine sieve, then add to the pot. Saute the rice grains in the fat until the grains are glossy. Add the water, bring to a boil, then reduce heat to maintain an active simmer. Cover, and cook for 25 minutes. Turn off the heat, and leave the pot to sit on the cooling burner (still covered) for 15 minutes (steam will finish cooking the rice). Uncover, add a pat of coconut oil, butter or ghee, and plus the optional chopped herbs. Stir gently until the fat is melted and well-distributed.