The Rice Always Boils Over

A long time ago, back when blogs were a regular thing people did (I was on my 3rd or 4th one by that point, if you count LiveJournal), I had fantasies of becoming a food blogger. Except...

Except if I'm being honest, I had only just learned how to cook, and was not actually all that good at it.

I particularly struggled with making rice. It always boiled over, making a scorched, starchy mess all over my stove. I could never seem to manage to achieve that perfect simmer, where you could leave the lid on the pot and 20 minutes later have tender, fluffy rice.

Now, years later, I am a much better cook. And cooking has become something of a refuge in these times. But the rice still usually boils over. And when the rice boils over, there's nothing to do but lift the lid, let out the steam, clean up the mess, and keep cooking because dinner needs to get on the table.