James wrote:
>
> Does the more expensive Basmati taste better than the cheap
> ordinary extra long grain rice? �I'm not sure I can taste the
> difference in rice.

There is no such thing as "taste better"... taste better to who?

Different types of rice do taste *differently* but depending on how
it's used and seasoned usually negates the flavor differences between
different rices... mostly the difference is textural and to some
degree appearance. For instance basmati typically has a slight
perfumed nuance but if seasoned with say saffron, onion, garlic, etc.
it won't taste any different from ordinary long grain carolina rice
when seasoned similarly with saffron, onion, garlic, etc... the major
difference will be textural and appearance... basmati grains are
thinner and longer and I think have a texture close to the pasta
noodles in rice a roni. Just remember whenever you use basmati (or
any imported rice) to wash it very well, because where it's grown in
India, Pakistan, Italy etal. they fertilize it with raw animal and
human sewage. No rice grown in the US needs to be washed, and never
wash fortified rice or you'll rinse away the added vitamins and
minerals. Otherwise other than starch white rice contains no
nutrients whatsoever.