On Wednesday, July 24, 2019 at 1:19:45 AM UTC-10, Gary wrote:
>
> I've only ever used long grain rice. Are other rice varieties all
> that different in taste? Slightly different texture sounds pretty
> insignificant to me.

The Chinese eat long grain rice. Perhaps that's the reason a lot of Americans like long grain - it's the stuff they've eaten in Chinese restaurants. Most of the local people here cook and eat calrose rice - a medium grain rice. Mostly, we eat long grain only when we go to Chinese restaurants. The differences are not trivial. You cannot make a Spam musubi out of long grain rice. My guess is that the Koreans make the best rice. I have no idea how they do it. The Japanese like mushy rice the Koreans cook it firmer.