On rice

I figured out what it is with rice. I've not really liked it since I
grew out off thkehood and rice with insta-powder gravy. (It looks
pretty horrible from here, so I have to add that I don't think my
folks had much to do with this).
On the one hand, white rice has had essentially all of it's flavor-
granting properties stripped and what remains amounts to plain white.
Just white. White, empty starchy uninteresting simple carby white.
If there is anything in the white, it came up through the rice
paddies- this does not bear consideration.
The final straw is that the most it's gonna get from cooking is the
wholesome residue of the local water. Yum yum.

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