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I promise that practice makes perfect with rice. I don't think anyone is born cooking good rice.
I had trouble with lentil soup for the longest time. I would always miss the sweet spot, they'd either be hard and undercooked or burned. Even to this day, I have to stand over the lentils for about 25 minutes monitoring it constantly to prevent it from burning, whereas most other people just set a timer and leave. Timing can be tough in cooking.
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