@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
@InspectorCaracal we use the easy cook stuff, you can probably find it in your supermarket somewhere
@troubleMoney Ohhhhh, this isn't just a general rice cooking thing, then.
@InspectorCaracal I'm pretty sure it works with the non-easy cook stuff, but I'm not entirely sure as easy cook is the variety that's cheapest and most common over here
@InspectorCaracal I think the easy cook just has stuff done to it to reduce stickyness
