|Rice and Eggs|
Here's how this train wreck happened. A couple of days ago I got some Okinawan yams from our store, which, as you might guess, have a meaty purple flesh. Since they tend to turn out very dry when baked, I instead peeled and diced them, and then boiled em up in a pot. When finished, I didn't want to waste the water which undoubtedly had inherited some nutrients from the cooking process - so I saved it for later use. That use turned out to be the water for cooking my white rice in the evening. Genius! It imparts a nice flavor to the rice if I do say so myself.
There, my very own little contribution to the the culinary world. You're welcome.