The Long and Short of Rice

There are many kinds of rice. White, white long, extra long, Chinese brands, Japanese brands (and yes there is a difference), brown and so on.

Up until the moment that I found a Chinese brand and a brown brand in my cubboard, my ability to prepare rice was just above mediocre and edible to say the least. However, the moment I tried to apply my skills to the Chinese brand...I burnt it. Feeling put out and a little humbled by the mishap, I moved on to the brown rice, which my last attempt left a little crunchy. Again, my nose was greeted by the unpleasant scent of burnt food. Disgusted, I threw both out and sulked for a few hours.

I then decided to try once more, using the microwave. I figured it's only a third of a cup, why not? I have since been wondering if brown rice is simply meant to be crunchy as I have battled the poor microwave for the past 45 minutes, without result. I expect it to either quit because of the time required or to spontaneously explode, demonstrating a rather violent opinion of the obnoxious food group settled at the bottom of the nutrition pyramid. I'd be inclined to agree and add my own tantrum.

So, I suppose the long and short if rice is that I need to quite while I still have a microwave oven (and a clean sauce pan) and admit that 5 minute rice isn't all that bad! Pride has nothing to with it. :D