You know, one thing that would improve the quality of my life...

It would help if I could consistently, mindfully, set the temperature on the stove when I’m making rice. Twice now I’ve set it to “medium high” as if I were making pasta, which I do rather more often. Twice now I’ve had to scrub charred black rice out of my best saucepan, which is really a pain. At least burnt rice doesn’t smell as horrid as many other burnt things can do.