Perfect Rice

Lunch is already way gone, but I still have some rice from this morning.

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1/2 cup rice
1 cup cold water
1/2 tsp sea salt

Bring to boil then simmer covered until water is absorbed. Rice should be somewhat sticky, but moldable. Makes about 5 servings (remember, "serving" does not equal "all you can eat").
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For this display, I hand shaped the rice and then lightly touched on some coconut oil for subtle hint of color (and coconut oil has a mildly sweet flavor). The leaves are fresh-from-the-garden basil.