No, I haven't sampled all of the different rices I have yet to try, but I have had some Adventures in Rice over the past few weeks.
Rice Paper- Vietnamese Rice Sheets from the Thai grocery store in Chinatown. You soak them in water and they become pliable enough to make spring rolls and sticky enough to not have to glue them shut. I filled them with grated carrot, grated mooli, and avocado chunks and served with a dipping sauce of shoyu, sesame seeds, palm sugar and garlic. Couldn't find any vegetarian fish sauce. One day I will get both animal-derived and animal-free. Last week I deep fried a couple of these rolls and I LOVE RICE SHEET SPRING ROLLS!
Brown Rice- I had some excess washed uncooked rice from making a risotto- which takes aeons if you're using brown rice- which I didn't know how to use up. I ended running a bit of oil and salt through it, then roasting it in the oven until the grains went brown.
The day after, I tried to cook it as normal rice. It wasn't having any of it, so I turned off the gas and left it there. After leaving it there for 20 minutes or so strange thing had happened: the grains seemed to have burst open, so it looked a bit like crushed wheat. Didn't taste amazing but if you're looking for a change in texture, you might want to give it a go.
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