FTF Basil & Cayenne Porch Rice: An FTF PlantMasters Original

facethyfear
Jul 29
3 min read

Basil & Cayenne Porch Rice

An FTF PlantMasters Original

Recovery-Fed. Porch-Grown. Soul-Seasoned.

🌱 The Story

There was a time I stayed high and hungry.

Running with Snowbella, chasing the next gram, walking into rooms like I had flavor — but starving inside. Drunk on Liqesha’s lies, trying to season my life with poison dressed up like comfort.

Now? I plant. I cook. I breathe different.

I’ve always enjoyed growing herbs. But this season, I planted like I was praying. I’ve been learning who I am through what I grow — and recently basil has responded to me the loudest. It stood tall, reached out, held fragrance.

I didn’t want to just watch it grow — I wanted to eat from it.

To pick it myself. To cook it into something real.

This rice was the first plate I made that felt like proof. Proof that I could grow food. Proof that I could feed myself without feeding my addiction. Proof that I could sit on the porch and be at peace — not fiending, not shaking, not running.

🏡 The Porch Altar

When I step outside, I see everything I’ve built with my own two hands:

Cucumbers climbing up the trellis
Tomatoes turning red by the hour
Stokes purple sweet potatoes pushing leaves from their pots
Chocolate bell peppers, mint, rosemary, and dahlia flowers blooming loud
Hanging baskets full of green life and incense smoke

I talk to my plants. I play music for them when I meditate. I water them at night under the stars.

This porch is no longer where I crashed — it’s where I rise.

It’s where I cook, pray, and listen.

🍚 The Recipe

Ingredients:

1 cup white rice
2 cups water
2 tbsp olive oil
1 tbsp butter
1–2 tsp minced garlic (jar or fresh)
1–2 homegrown cayenne peppers, finely diced (adjust to taste)
A handful of fresh basil leaves, torn
Salt and black pepper, to taste

🔥 Heat Note:

1 cayenne = a soft kick
2 cayenne = porch-grown fire
Remove seeds if you want the flavor without the full punch

Method:

Rinse rice until water runs clear.
In a medium pot, heat olive oil over medium.
Add garlic and sauté until golden (not burnt). This sets the tone.
Stir in rice and toast it in the garlic oil for 1–2 minutes.
Add 2 cups water and 1 tbsp butter. Stir gently. Bring to a boil.
Once boiling, reduce heat, cover, and simmer 15–18 minutes.
When the rice is done, immediately fold in your diced cayenne and torn basil while it’s hot.
Cover again for 2–3 minutes to let the flavors open up.
Finish with salt and black pepper to taste. Serve warm.