When you cook basmati by baking it at 190 degrees in a closed pot, it becomes fluffy and perfect. It also does this though

found a new kind of translucent cube (edible).
Bold and fascinating choice to make the lemon ones taste more like lemon rind (the taste of a curse) than what you'd expect or straightforwardly enjoy. Fun!

They may not look like much, but these crunchy chewy spicy morsels are the outcome of a successful test of home made rice snack recipe that incorporates ceres fiber mix (psilium, oat bran, linseed) and I believe they're going to save us from going diabetic on the supermarket brand

Praises to Gopala in general, but I just tried the full cream variant and it's very special. It's half way to becoming ricotta. I can't imagine how luxurious it would be if they sweetened it but they don't because they're too real.
(Well maybe I can imagine that because it'd just be like Chobani)

takikomi rice is just rice cooked in dashi with finely cut vegetables and stuff... of course it is. Why wasn't I doing this before. After learning about this and oden (also ridiculously simple) I might be done with ramen? It seems that dashi has better uses.

Bundaberg spiced ginger beer got me jolly. Yet another nz thing I recommend.

but this? for some reason this rules

This is lime flavored milk, and it's normal in new zealand. Every 3 years, I develop a craving for it.

This is a seafood flavored cheese dip, and it's normal in new zealand