@InspectorCaracal small possible improvement to the rice cooking method on your blog:
for long grain rice, get a pot of boiling salted water, throw in the rice, bring it back up to boiling, then turn off the heat, put a lid on it, and just wait for 10 minutes
check it's the right texture at the end, if it's not ready just leave it in there for a bit longer, drain, serve
don't even have to keep an eye on it
@troubleMoney *ten minutes*???? How the hell does it cook so fast
@troubleMoney also, what happens if you forget and leave it there for half an hour?
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@InspectorCaracal if you forget about it it'll go really mushy and not particularly nice but still edible
