Cooking rice

I make a lot of rice.

White rice, brown rice, basmati rice, wild rice. I listen to Tony Rice a lot and at one point I read some Anne Rice. My favorite drummer is Buddy Rice. Wait, strike that… my favorite drummer is Buddy Rich.

Anyway, I make a lot of rice and I generally cook it in a covered two-quart saucepan. When you think about it, what is a two-quart saucepan if not a kettle and what is a kettle if not a cauldron? So when I cook rice and it starts to boil, just before I lower the heat and put the cover on I pretend to be a witch with long, wiry hair flying out from underneath a black cowl and I’ll jump up and down and wave my spoon in the air and say witchy things like, “Going so soon? I wouldn’t hear of it. Why, my little party’s just beginning!” of “Double, double toil and trouble. Fire burn and cauldron bubble”. Then I’ll laugh wildly like only an evil witch can laugh and then I’ll reach for the baboon’s blood because I’ve watched a lot of Chopped and I know that even the most well-intentioned chef can be chopped for a lack of attention to seasoning.

DISCLAIMER: I do not cook with baboon’s blood. As for the rest, that’s up to you to decide.

For Ragtag Daily Prompt: Cauldron