“The butter should still be cold. Remove it from the fridge just before. Superior-quality butter should be eaten when it's still cold and hard, to truly luxuriate in its texture and aroma. It will begin to melt almost immediately with the heat of the rice, but I want you to eat it before it melts fully. Cool butter and warm rice. First of all, savor the difference in their temperatures. Then, the two will melt alongside one another, mingle together, and form a golden fountain, right there inside your mouth. Even without seeing it, you just know that it's golden--- that's the way it tastes. You'll sense the individual grains of rice coated in butter and aromatic fragrance as if the rice were being fried will ascend to your nose. A rich, milky sweetness will spread itself across your tongue...”