Rice is not just a grain. It is a map of the world. In Japan, it is cooked with ice water. In India, with turmeric and ginger. In Italy, with wine and butter. In Thailand, with lime and chili. Every bite is a culture. Every grain is a memory.
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The first step is choice. Not white, not cheap. Take brown rice. Or basmati. Or Japanese shinkoku. Each has its own. Brown rice is with earth. Basmati is with wind. Shinkoku is with silence.
The second is rinsing. Rinse the rice 5-7 times. Until the water runs clear. This is not just cleaning. It is liberation. You are washing away the dust. You are washing away the past. You are preparing for the new.
The third is water. The ratio is 1:1.2. Not 1:2. Not 1:1. 1:1.2. This is the golden mean. Too much, and the rice will fall apart. Too little, and it will be dry. Like love. Not too much. Not too little. Just enough.
Fourth: soaking. Let it sit for 30 minutes. This is optional. But if you do, the rice will be more tender. Like someone who thought for a moment before answering.
Fifth: cooking. Pour in the water. Add a pinch of salt. Close the lid. Do not open. Do not stir. Give it inner silence. 15 minutes: over the fire. 10 minutes: under a towel. This is a gradual unfolding.
