I have recently become an expert - nay, a master - of white rice preparation. How, you ask? I don't know exactly, but my white rice of late has had the perfect balance of oil, salt, moistness, and fluff. It is everything I ever hoped for and dreamed for in a calorie-heavy, nutrition-light accompaniment to the delicious (and likewise unhealthy) sweet and sour meatballs I make many a Shabbos.