Pick the option that correctly lists the final feelings of the writer with reference to the nbs...........

Read the passage given below and answer the of non questions that follow :

puter "Who doesn't know how to cook rice? Cooking rice dine hardly takes time." said my father. So, I challenged myself. I switched from news to YouTube and typed, "How to cook rice ?" I took one and a half cups of rice. Since I didn't have access to a rice cooker, I put the rice in a big pot. Firstly, the rice has to be washed to get rid of dust and starch. I thought I won't be able to drain the rice and that it will fall out of the pot. I observed the chef as I swirled the rice around and used my dexterous hands to drain it, not once, not
twice, but three times. I looked down at the sink and saw less than 50 grains that made their way out of the pot. Suffice to say, I was up to the mark. The video stated that the key to perfect rice is equal amounts of rice and water. I have heard that professionals don't need to measure everything; they just know what the right amount is. But as this was

my first time in the kitchen, I decided to experiment by not measuring the water needed for boiling the rice. I wanted the rice to be firm when bitten, just like pasta. I don't enjoy the texture of mushy rice. It has to have that chutzpah; it has to resist my biting power just for a bit before disintegrating. 

After what seemed like 10 minutes, all the water disappeared. I went in to give it a good stir. To my surprise, some of the rice got stuck to the pot. I tried to scrape it off but to no avail. At the same time, there was a burning smell coming from it. I quickly turned the stove off. "What have you done to the kitchen ?" shouted Mother, while coming towards the
kitchen. I managed to ward her off. 
Finally, when the time came to taste my creation, I was surprised! It wasn't bad at all. The rice had the desired consistency. Sure, a little more salt would've been better, but I just added that while eating. The experience was fairly rewarding and memorable. It taught me a new sense of respect for those who cook food on a regular basis at home or engage in gourmet creations professionally. 
 

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