Unlike short or medium grain rice, long grain rice must be cooked longer in order for it to exude enough starch to thicken the custard sufficiently enough to hold up the rice. Let the yolk of your hardboiled egg turn green on the surface. The longer eggs are cooked, the more time iron in the yolk and sulfur in the white have to combine to form this green compound. To avoid the green, watch cooking time carefully and rinse in cold water to stop the cooking. Let your bread get stale.
Bread goes stale faster at refrigerator temperatures than at room temperature.
Freeze bread or keep at room temperature. Serve a crumbly piecrust. A crust gets crumbly with too little gluten. To avoid, don't work fat in as well before the liquid is added. Serve dry cakes and muffins.