 Um, you know, the rice is going to, uh, start to absorb, absorb and get a little soft, but inside it's still, you know, pretty raw and hard. Um, and so once the kind of outside of the rice starts to take on that moisture and, um, I don't know what to call it, a blooming it or whatever. Um, then I'll add the protein at that point, but adding the shrimp a little bit later, I like the.