love drowns out hate

[glass_icarus]

Talk to me about rice- the magic of it, the wholeness of it, the surprising sweetness that blooms on your tongue in a slow, lingering mouthful, the flavors that vary between different grains. Talk to me about congee and biryani and onigiri and fan tuan and zhong zi and the crisped scrapings from the bottom of the pot that you can eat with peanut sugar or pour tea over to loosen the grains. Talk to me about mochi and guo ba and the addictive nature of rice crackers. Talk to me about rice.

Comments

[trascendenza]

My mother has given me my great-grandmother's clay pot; it's hardly still in one piece and I know that eventually it'll split down the middle one day, but it's so beautifully worn in and so flavorful that I'm going to use it until that day. For years I couldn't get the hang of cooking rice in a pot because my mother's means of measuring was to eyeball it or measure it with her finger ("But my fingers aren't the same size as yours, how can I use that method?" "It's close enough!"), but in the past five years or so I've experimented enough that I've figured out how to do it with the pots I have at home. Can't lie, I kinda feel like a bamf every time I manage to make delicious rice without measuring anything!

And there are few things better in life than the smell of juk when it has reached that perfect cooking point, on the second day of the sweet rolling tumble when I open up the lid and the fragrance of slightly toasted brown jasmine rice rises up in a waft of steam.

In conclusion: THIS POST IS MAKING ME SO HUNGRY AND SO HAPPY ALL AT ONCE.

[glass_icarus]

asd;flajs bb that makes me so happy, I can't even. A clay pot is such a glorious inheritance!! :3

[trascendenza]

trufax, I'd rather have this than a wedding dress or jewelry or whatever! This I can get years of tasty use out of!

[inkstone]

Ah ha ha, the finger method of measuring rice and water in a pot! My dad taught me that.

[trascendenza]

Knuckle marks the spot!