@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 oh actually, apparently the easy cook stuff takes slightly longer than the non-easy cook stuff, so adjust the time down a bit and that tip'll still work
