Like a month ago, I had drained some pasta into a pan that I use for cooking rice, so I could reuse the water and get the nutrition and taste from that, as well as keep the residual heat in my house.
(Neurotic environmentalism is me, definitely!)
Then, like five or six hours later, I go to dump the rice into the pan, but the water's all set in there like some thin beige pudding; the starch in the used pasta water and the cold temperature in my apartment must have combined to make like a gelatin or whatever.
It was trippy, but a little bit of heat made the water all normal again, so the rice could cook in it.
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