 But it's the bottom gets crispy. That rice that cooks from the bottom gets more heat. And that's part of the dish is you get that crispy rice on the bottom and edge of the pan. Yeah, absolutely. And the flavors, as that liquid starts to reduce from the sofrito, doubles down on that flavor. And when you add your stock, it kind of breaks that rice up a little bit. Yeah, definitely just a ton of great flavors going on there that you can fortify.