I’m one week into a two-week vacation, so that’s why I haven’t been making any bentos. But I finally took the plunge and ordered a rice cube. It arrived today! We had some leftover congee, some leftover lemon-braised carrots, red turnips, and beets, plus an assortment of raw vegetables like fennel, cucumber, and avocado, and garnishes like finger lime globules, cilantro, and seaweed furikake. I added a little more chicken stock to the congee and heated it up a bit in a pan to take the fridge texture out of it, and then made these cubes, which I ate for breakfast with a little bit of soy sauce. So tasty and fun to make! I have a feeling I’m gonna be using this thing a lot to transform leftover rice into bento-ready blocks of deliciousness.