Rice, again

Recently, I nearly ruined the risotto, according to Andy. The recipe required the onion to be softened and the rice coated in butter before the chopped celery went in. I got it wrong. As it was, it made absolutely no difference to the flavour but apparently, that was purely good fortune. I thought the old age wisdom was that 2 women couldn’t be in the same kitchen but in our house, it seems as if it’s husband and wife. So, it appears that I’ll have to relinquish my control over this empire for the duration. It will not be easy

A Culinary Science?

I never cook rice successfully despite the ancient Chinese proverb that says “Everyone can cook rice” or similar!
Unsurprisingly, I am something of a creative cook, untroubled by recipe precision, which accounts for my inability to ever recreate a tasty dish! I suspect that cooking rice is an exact science totally unsuited to my slapdash ways, with mysterious rituals necessary to create perfectly cooked, individual grains that dissolve effortlessly in the mouth. On that basis, I am relinquishing this burden and passing it onto my husband. His rice rocks but then his approach to cooking is sooooo different to mine!