Scoop those two perfect cups of rice into bowls. It should smell nutty and clean. Pile it next to some stir-fry, under a curry, or—honestly?—straight into your mouth with a spoon and a splash of soy sauce. No judgment here. You earned that.
See? You just made rice. Actual, fluffy, non-sad rice. You are a kitchen wizard. The next time someone says “I can’t cook rice,” you can lean in and whisper, “Rinse it. 1:1.5 ratio. Don’t peek.” They’ll think you’re a culinary genius. You are. Now go eat your victory carbs.
