The farmers market guy who changed my rice game forever

Last month I was grabbing peppers at the Saturday market in Springfield and this older vendor saw me loading up on expensive instant rice packets. He told me to buy a 20 pound bag of regular long grain for $14 instead and showed me his trick. You rinse it three times, toast it dry in the pan for a few minutes, then cook it like pasta in a big pot of salted water instead of measuring exact amounts. It comes out fluffy every single time and that bag has fed us for like 6 weeks now. Has anyone else tried the pasta method for rice or am I late to this?

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