A strange thing happened when I made lunch today. I made plain white rice the way I always do--boil the rice in about twice as much water for a minute or so, then turn the heat to low and cover for 20 minutes. When I went to serve the rice it had turned into a soupy mush. My first thought was, "great, the rice is ruined, now what am I going to do?" Then, once I strained the rice to get rid of the excess water, I realized that it had basically turned itself into a risotto all on its own. I played up the creaminess with a generous amount of butter and a little cream and it was absolutely delicious.
The only problem is, I can 't figure out why it happened, how I could reproduce it when desirable, or how to keep it from happening again in the future otherwise. Can anyone think of an explanation?