Serious Eats - seriouseats.com

I bought a pocket knife at a local discount shop, it's pretty awesome.

I also agree with DanielJ. I'm getting really tired of this fake stop-motion/cg trend in movies.

It looks like they've taken something awesome and given it a run to the generic-o-matic.

I tend to make boring old medium grain rice. I don't like for there to be anything in my rice when I cook it, and perhaps a pinch of salt afterward. I can always tell when there's butter in white rice, which always annoys me when I go to a restaurant and ask for plain rice. I guess they figure Chinese restaurant in America means no one likes plain rice without butter? Who knows.

GumbeauxGal's method is about the method I use, but I don't add salt to the water and use 1.5 to 1.75 parts water to 1 part rice. I just just a regular 2 or 2.5qt pot for cooking it.

I need to go buy a new bag of rice...