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I buy good quality full grain long rice...I try to get local Texas rice.
A co-worker is Indian, and uses Basmatti oh how beautiful, one day i'll make a paella with it.
Obviously it depends on what you are fixing.........for an elegant but simple type meal you might want jasmine or basmati. If you are doing sushi or a dessert, you want a short grain for sticky rice. For Spanish rice, I use a long grain. For those cassarole things where you cook the chicken or chops in a liquid with a soup dumped on top and rice in there and serve when the rice is done, a short grain rice is preferred.
Basmati and jasmine. Both are delicious in their own way.
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