Rice

Brown sticky starchy grains, boiling in water on the stove, reduce to a simmer, cover, steam the remaining water out until there's nothing left but brown sticky starchy grains; they should be seperate, each kernel an individual, but my rice sticks together in a collective mass and I refuse to use one of those rice-making machines; eventually I'll get this, I'll get how to make rice. I'm getting used to it being gummy asteroids, chewy. I refuse to use "Minute Rice"; rice should take an hour to cook, dammit. Minute Rice is too white, too perfect, too quick, too completely devoid of any benefit rice would normally have, the brown and the fiber and the vitamins and nutrients processed and bleached away. Rice should be dark and heavy. Rice should stick to your ribs. Rice should be like oatmeal, but fried, with vegetables and eggs in it, or combined with pasta and exotic herbs and barley; pilaf with a slab of grilled salmon on top, or dirty with beans and crawfish, or mexican with frijoles and enchiladas.