Honestly I think part of the problem here is indifferent cooking, inadequate washing, plus poor quality water. Iâve seen Japanese operated shops prepare wonderful Taiwan rice simply because they are careful!
Agree however that some of the Indian basmatis are otherworldly good.
It all really depends on what kind of food you eat with rice and how do you cook the rice, of course.
While I get why one would cook rice aside (as in round white rice) to go along their saucy and tasty ä¸éŁŻ food, I also think that if your food is not so tasteful, then youâd rather want to eat it with aromatic long rice.
If your âmain foodâ is dry, then you wouldnât want to eat rice with it anyway.
Now, when you cook rice in the same pot as you cook other things (see soupy rices, risotto, paellaâŚ) I have yet to find a reason to use anything but round starch-full rice, because the starch is essential in this case and the round rice absorbs and compliments all the tastes around.
Tbh, here in Taiwan many times Iâve had âsoupy riceâ it ends up being white rice that has been cooked aside and later added into the soup, which is always a disappointment.
We got given some Taiwan black rice recently. It was branded ĺ岳. I was looking forward to a change, just any change from the ubiquitous super soft shortgrain. I followed the instructions on the pack in the Taitung, but it turned out horribly bitter. Maybe there is some technique I was missing or something.