crusty/crunchy rice


Yesterday at lunch, my language helper scooped out some rice onto my plate. She was thoughtful to give me the hard, crusty/crunchy rice that had formed at the bottom or the sides of the rice pot. Mmm… I don’t know what it is about this bit of rice that sometimes forms in the rice cooker, but I love it. It’s almost comparable to eating the top layer of scalloped potatoes or really hard ice cream. You know you can eat the scalloped potatoes that are underneath that top layer, the ice cream that’s a little too soft, or the rice with no crusty/crunchy bits, but when you get the chance to eat it the way you enjoy it or the part of it that you really love, there’s a sense of satisfaction and joy.

I think about food far too much.

5 thoughts on “crusty/crunchy rice

  1. Beth says:

    I miss you too Faye! I’ll tell SW that you miss her cooking – she’ll be happy to hear that. 🙂 Oh my goodness we ate sooo much rice the other day between the two of us. You’d be proud. We ate ‘naam phit oop’ with the canned mackeral – I don’t know why but I’d been craving that dish for the past week or so. Let me know when you want me to send some ‘thoo naow’ over to you. Praying for you and Dave.Une amie! I haven’t seen you in awhile. Hope you’re doing well! Glad that you’re also fond of the crunchy/crusty rice. Often at a meal we have to split up the crunchy rice between 2-3 people because a lot of people like it. My roommate told me that back home, her family had a method for specifically making the crunchy/crusty rice!

    Like

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